caramel rhubarb cobbler Recipe

7 tablespoons margarine divided
3/4 cups packed brown sugar
1/2 cup white sugar divided
3 tablespoon cornstarch
1-1/4 cups water
6 cups chopped rhubarb
3 to 4 drops red food coloring optional
1-1/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cups milk
cinnamon sugar

in a saucepan over medium heat, melt 3 tablespoons of margarine. Add brown sugar, 1/4 cup white sugar and cornstarch. Gradually stir in the water and rhubarb: cook and stir until thickened, about 5-8 minutes. add food coloring if desired. Pour into a greased 2 qt. baking dish and ser aside. In another bowl, combine flour, baking powder,salt and remaining suger. Melt remaining margarine: add to dry ingredients with milk. Mix well. Drop by tablespoons onto rhubarb mixture. Bake at 350 degrees for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon sugar. Serve warm with whipped cream or ice cream if desired.