Rhubarb, anyone?

Hey everyone!  I hope you've had a lovely week.  Mine hasn't been too bad.  I just wanted to share a quick post tonight, with a family recipe I love.

We were in the supermarket yesterday, and my hubby saw rhubarb in the produce section.  After making puppy dog eyes at me (The man is skilled, I'm telling you.  Stupid brown eyes...), and telling me about how it's been years since he's had rhubarb (though I really thought I made something rhubarb-y last summer), I decided to get some and make a rhubarb cobbler.

Here's the Recipe, courtesy, I think, of my Grandma Johns.  I got it from my mom, but I think she got it from my Dad's Mom.  Either way, here it is:

For the filling:
6-8 C chopped rhubarb (about 8 medium-large stalks)
2 C sugar
3/4 C EVAPORATED milk
1/2 C flour

For the topping:
1 C Flour
1 C Brown Sugar
1 C Rolled Oats
1 tsp Cinnamon
1/2 tsp Salt
3/4 C butter

Now, for most of you, the evaporated milk is probably kind of a "HUH?" thing.  Here's why we add it: it REALLY helps cut the acidity of the rhubarb.  Ever since he was young, my Dad had gastritis, which caused his stomach to be really sensitive to acidic, and spicy, foods.  So the evaporated milk twist is courtesy of his Mom, who added it to her cobbler to make the rhubarb edible for my pop.  I'm not sure if my mom just adopted Grandma's recipe, or added the evaporated milk to her own, but either way we've been making it with this recipe for years, and really, I think you'll enjoy it.

As far as assembly goes, dump all the filling ingredients in a bowl, mix it up, and spread it in a 9X13 baking dish.  Then, for the topping, mix everything but the butter together, then cut in the butter so you have a crumbly topping.  Sprinkle it evenly over the top of the filling, and bake for 30-45 min in a 350 degree oven.

VIOLA!  Sorry guys, this is the only photographic evidence I have for this dish, because I wasn't planning on blogging about it.  But, it is pretty good looking...

Now, anyone who lives in the Provo/Orem area, PLEASE COME OVER and help us eat the rest of this pan full of cobbler.  Really.  Please.  And the rest of you- give this recipe a try!  It's not your average rhubarb cobbler.  Enjoy!