Spiced Rhubarb Custard Cobbler

Heat oven to 350°F. Combine all filling ingredients except rhubarb in large bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan.

Combine 1 cup flour, brown sugar, baking powder and 1/2 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg.

Drop dough over rhubarb mixture forming 8 even mounds. Bake for 45 to 50 minutes or until filling is set and biscuits are golden brown. Serve warm with whipping cream, if desired.

*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.