Sweet: Rhubarb crisp baked in ramekins

We had friends over for dinner tonight, and for dessert, I served rhubarb crisp in my never-used-'til-now classy little ramekin dishes. I bought these little custard cups sometime back thinking that someday I would make creme brulee. Ha. Never gonna happen. But they came in handy tonight.

It turned out to be a memorable dinner party. It started pouring rain just before our guests arrived, so I thought instead of grilling, I would have to broil the marinated pork chops I'd prepared. But the power went out for some 90 minutes after we sat down to have appetizers, so Dave had to grill dinner in the rain, and we lit every candle we could find so we could see what we were eating. Note to self: Buy non-scented candles to have on hand just in case we need 'em for our next electricity-free fete. Dave notes that our house now smells like a French whorehouse. C'est dommage. Dessert was good.

Rhubarb crisp:

For filling, mix together 6 cups diced rhubarb, 1-1/2 cups sugar and 3 tablespoons flour.

For topping, mix together with pastry cutter 1 cup sugar, 1 cup flour and two tablespoons butter. Add 1 teaspoon baking powder, 1/4 teaspoon salt and 1 egg. Mix 'til topping becomes good and crumbly.

Spoon some of the fruit into four 1/2 cup ramekins. Spoon the rest into a 9-inch pie pan. Spoon topping evenly over the fruit. Put ramekin cups on a baking sheet. Bake ramekins and pan of cobbler for 40 minutes at 350 degrees. (Or, of course, you can make just one cobbler in a 13-by-9-inch pan. Bake for same amount of time at 350 degrees.)