A hearty, delicious, plant-based cobbler that takes advantage of the rhubarb crop. Quick and easy, plus freezes well.
Preheat oven to 425 degrees.
Combine chopped rhubarb and cane sugar in a bowl.
Stir together whole grain flour, cinnamon, baking powder, and brown sugar. Form a well in the center.
Pour Filling into prepared baking dish or pan.
Bake for approximately 30 minutes, until the top browns. Allow to sit for about 10-15 minutes before serving.
If you like things "A La Mode," top with vegan vanilla ice cream!