CONTEST DESSERT: Rhubarb-Peach Cobbler

RHUBARB - PEACH COBBLER
Adapted by BumbleBeeBoogie

Cobbler dough:
1-1/2 cups all purpose flour
3 tablespoons granulated white sugar
1/3 cup ground almonds
2 teaspoon double action baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 cup plain yogurt
1 teaspoon vanilla extract

Cobbler Fruit:
1 29-ounce can sliced peaches, reserve syrup
3/4 cup granulated white sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups rhubarb, cut into 1-inch pieces
1 teaspoon vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. With a pastry blender, work in the butter until the mixture resembles coarse crumbs; set aside.

In another bowl, mix together the yogurt, ground almonds, and the first teaspoon of vanilla; set aside.

Drain the peaches, reserving 1/3 cup of the syrup.

In a saucepan, mix the 3/4 cup of sugar, cornstarch, cinnamon and salt. Stir in the reserved syrup. Add the rhubarb. Cook over medium heat and stir until thickened and bubbly. Cook and stir two minutes longer. Add the peaches and the second teaspoon of vanilla; return to boiling. Turn the mixture into a buttered 3-quart casserole.

Preheat the oven at 400 degrees F.

Add the yogurt mixture to the flour mixture, blending well. Immediately drop eight mounds of dough on top of the hot fruit in the casserole.

Bake uncovered for 30 minutes. Serve warm; lovely with vanilla ice cream. Serves 8.