Rhubarb Cobbler

I love rhubarb.  And I love that we have an abundance of it out on the ranch, hence making rhubarb free for me.  So when I had a big bunch of it the other week I started thinking of different ways to use it, other than the standby strawberry rhubarb pie.  This cobbler was the answer.  I made one for us and one for another family.  Everyone, even the kids, loved it.  I used lemon in the cobbler, which I didn't care for, but everyone else loved.  So you'll have to use your own discretion on that ingredient.  So go out that rhubarb plant & whack off a few stocks and get to work making this easy and scrumptious dessert.  Here's the skinny...
Ingredient
4 cups chopped rhubarb (about 1/2 inch pieces)
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon lemon extract or 2 tablespoons lemon juice (optional)
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 cup shortening
1/4 cup butter, cubed and chilled
1/2 cup milk
1 egg
1-2 tablespoons sugar in the raw

Directions
Preheat oven to 400 degrees.
In large bowl mix rhubarb, 1 3/4 cups sugar, 1/4 teaspoon salt, lemon extract/juice, and vanilla.
In separate bowl, combine flour, remaining sugar, 1/4 teaspoon salt, and baking powder.  With a pastry cutter, cut in shortening and butter until cornmeal like texture forms.  Whisk together egg and milk, and pour into flour mixture.  Mix with a fork until just combined.
Pour rhubarb mixture into greased 2 quart baking dish.  Drop dough on top using your hands, don't press it down.  It should cover most of the top.  Sprinkle the sugar in the raw (or plain sugar works too) on the top of the dough.
Bake for 30-35 minutes or until topping is golden brown.  Serve warm.  Enjoy!