1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/3 cup milk
3 tablespoons peach preserves
1 tablespoon course grain sugar
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cardamom*
3 cups fresh or frozen sliced peaches
3 cups fresh or frozen sliced rhubarb
Heat oven to 400°F.
Combine flour, 2 tablespoons sugar and baking powder in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk just until moistened.
Knead dough 4 or 5 times on lightly floured surface until dough forms a ball. Roll out dough to 9x8-inch rectangle. Spread preserves over dough. Roll up, jelly-roll fashion, starting with 8-inch side. Cut into 9 equal size slices with sharp knife.
Combine 3/4 cup sugar, cornstarch and cardamom in 3-quart saucepan. Stir in peaches and rhubarb. Cook over medium heat, stirring constantly, 5-8 minutes or until mixture just comes to a boil.
Pour hot filling into ungreased 8-inch square glass baking dish; bake 10 minutes. Remove from oven; top with dough slices. Sprinkle with coarse grain sugar. Bake 20-25 minutes or until golden brown.
*Substitute 1/2 teaspoon ground cinnamon.
Be sure to use a glass baking dish rather than metal baking pan. Metal pans have lower sides and the cobbler may run over.