Rhubarb Cobbler - cooking recipe

Ingredients

4 c. rhubarb, cut in 1/2-inch pieces
1 c. water
1 1/2 c. sugar
1 Tbsp. flour
1 c. flour
1/3 c. wheat germ
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
3 Tbsp. shortening
1 egg
1 Tbsp. lemon juice
2 Tbsp. sugar
1 tsp. lemon rind, grated

Preparation

Combine rhubarb, water, 1 cup sugar and 1 tablespoon flour in saucepan.
Cook over medium heat until mixture boils, stirring constantly.
Remove from heat.
Pour into 2-quart casserole or glass cake pan.
Measure 1 cup flour, remaining sugar, wheat germ, baking powder and salt in mixing bowl.
Stir well to blend.
Add milk, shortening, egg and lemon juice.
Beat 2 minutes with electric mixer on medium speed.
Drop by tablespoons onto rhubarb sauce in casserole.
Combine 2 tablespoons sugar and lemon rind. Sprinkle on dough.
Bake in preheated oven (375\u00b0) for 30 to 35 minutes.
Serve warm with whipped cream or ice cream, if desired. Yield:
6 to 8 servings.