Place all the ingredients for the rhubarb filling in a saucepan and cook until the rhubarb is tender and the sauce is thickened. Pour into a buttered baking dish.
For the cobbler- Mix together all the dry ingredients. Cube the butter and cut it into the dry ingredients with your fingers or a pastry cutter until the butter is all pea-shaped. Fold in the cream until just combined. Turn it onto a floured work surface, dust the top with flour, and roll it out to the shape of your baking dish. Place crust on top of the rhubarb filling. Paint the crust with egg, and a sprinkling of sugar. Bake the cobbler for 20 to 25 minutes or until the crust is browned and the rhubarb is bubbly. Let cool for 30 minutes and then serve with ice cream.
Tip: The cobbler topping doesn't have to be sealed or crimped; in fact you can't really crimp it. It should be rolled out to the aproximate dimensions of the dish top. It won't fit perfectly around all the corners and sides, but that is ok. The baking powder will make it expand to cover the filling, just think of it as a big biscuit becuase that is all it is. Steam vents will not be necessary.
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