Rhubarb Grunt

By ClaudiaJan

Rhubarb Grunt

Kind of like a cobbler. Really good, I need all the rhubarb recipes I can find because it's one of my favorite dessert flavors. This is super easy. From the San Francisco Chronicle Cookbook.
SERVES 8 (change servings and units)

Ingredients

Filling
1 1/2 lbs fresh rhubarb, cut into 1 inch pieces
3/4-1 cup sugar (depending on sourness of fruit)
4 tablespoons unsalted butter, cut into pieces
Topping
1 cup cake flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped plus
2 tablespoons heavy cream, whipped
Directions
1Preheat oven to 375 degrees F.
2Grease a shallow 8x12 baking dish with butter, set on a baking sheet.
3Spread the chopped rhubarb over the bottom of the baking dish.
4Sprinkle with the sugar, coating evenly.
5Dot with the butter.
6Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
7Bake for 45 minutes or until the fruit is bubbling and the top is golden.
8Serve with cream, ice cream or custard.