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RHUBARB-PEACH COBBLER

1 1/2 cup flour
3 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter
1 cup plain yogurt
2 tsp vanilla
29 ounce can sliced peaches
3/4 cup sugar
2 tbs cornstarch
3/4 tsp ground cinnamon
3 cups rhubarb, cut into 3/4 inch pieces

Blend first 4 ingredients and 1/2 tsp salt. Cut in butter to coarse
crumbs. Mix yogurt and 1/2 vanilla. Drain peaches, reserving 1
1/3 cups syrup. In saucepan mix the 3/4 cup sugar, cornstarch,
cinnamon, and 1/8 tsp salt. Stir in reserved syrup; add rhubarb.
Cook and stir until bubbly. Cook 2 minutes. Add peaches and
remaining vanilla; return to boiling. Turn fruit into 3 quart
casserole. Blend flour and yogurt mixtures. Drop dough by mounds
onto hot fruit. Bake in 400 degree oven for 30 minutes. Serve
warm with ice cream.

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