A delicious, custardy twist on a traditional rhubarb cobbler. Enjoy this tart and delicious taste of spring in North Idaho.
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
In a medium bowl, cream together 1/2 c of butter and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with rhubarb mixture. Drop butter in boiling water and pour all over rhubarb.
Luke and Emily Black own Lone Mountain Farms in Athol. They are pioneering small-scale heritage grain production in Kootenai County, in addition to growing hops for their own on-farm brewery (coming soon!) and running a subscription vegetable/berry/egg CSA. You can purchase their heritage grains at the Saturday Market.