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Rhubarb Cobbler

Ingredients

500 g (4 c) rhubarb
4 Tbsp sugar
1 tsp vanilla sugar
½ tsp cinnamon 
¼ tsp cloves

1 ½ dl (2/3 c) wheat flour
1 dl (½ c) whole-grain wheat flour
½ dl (¼ c) raw cane sugar
1 Tbsp baking powder
¼ tsp salt
2 ½ dl (1 c) soy milk
½ dl (¼ c) oil

Instructions
Mix the rhubarb, sugar, vanilla sugar, cinnamon, and cloves together.  
Transfer to a small ovenproof glass dish. Mix the remaining ingredients together, combining the dry ingredients and the wet ingredients separately, then combining them together.
Pour over the rhubarb. Bake for 1 hour at 175°C (350° F), but make sure it doesn’t get burned.  Serve with vanilla sauce or whipped topping.

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