Rhubarb Cobbler

This is one of my all time favorite desserts!  It is definitely NOT low-fat, but it's worth it!!  Perfectly tart from the rhubarb and deliciously sweet from all of the SUGAR!!  Serve it up with a scoop of vanilla ice cream - YUMMY!!! And...it's easily made gluten-free and dairy-free!

Enjoy!
Kirsten

PS: The recipe came from my sweet friend Justine!

RHUBARB COBBLER

Topping:

2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup melted butter (2 sticks)

Filling:

1 1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons vanilla
4 cups rhubarb

1)  Mix topping ingredients until crumbly.  Spoon 1/2 of the topping mixture into a 9x13 inch pan and press to bottom.

2)  Spoon the 4 cups of rhubarb pieces onto the pressed mixture.

3)  Heat the filling ingredients over medium high heat (minus the rhubarb of course) to dissolve and thicken.  Once thickened, pour evenly over the rhubarb.

4)  Cover with remaining topping mixture and bake at 350F for 15-20 minutes.

5)  Serve warm with vanilla ice cream.

NOTES:

~Make sure you use certified gluten-free oats to avoid contamination.

~To make it dairy-free, use a dairy-free margarine instead of the butter.

~Use a gluten-free flour mixture in the topping.  I used the All Purpose Flour Blend from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats!) cookbook.  You'll find the recipe under the "Gluten-Free Flour Blends" tab.  Just make sure you don't use the one that says "For Bread"!