Rhubarb lovers, rejoice! Not limited to just crisps and pies anymore, this rhubarb cobbler is about to become your favorite springtime dessert. If you want to eat all rhubarb, all the time, this is the recipe for you!
Preheat oven to 400 degrees F. For biscuit topper, in a medium bowl stir together flour, the 2 tablespoons sugar, baking powder, salt, and 1/2 teaspoon cinnamon (if desired). Cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan combine rhubarb, the 1 cup sugar, and cornstarch. Cook over medium heat until rhubarb releases juices, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep the filling hot.
In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop batter into six mounds on top of filling. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon; sprinkle over biscuits.
Bake for 20 to 25 minutes or until biscuits are golden. Cool in dish on a wire rack for 30 minutes.