Recipe of the rhubarb cobbler (small pyrex dish)
2.4 dl milk
2.4 dl flour
2.4 dl sugar
5 dl rhubarb cut in 2cm-pieces
1.5 tsp baking powder
0.6 dl melted butter (4 tbsp)
extra: some more sugar for sprinkling
Whisk sugar, flour, baking powder and milk in a bowl. Add melted butter and mix.
Grease a pyrex dish with butter. Pour half of the batter, add half of the fruit, then pour the remaining batter and sprinkle the remaining fruit pressing them in a bit.
Sprinkle 2 tbsp sugar on top and bake approximately 50 min at 175 C. Then sprinkle another 2 tbsp of sugar and bake for another 10 min.
Let it cool down a bit and serve lukewarm as is or with some whipped cream, double cream, or vanilla ice-cream.