Instead of a traditional cobbler topping, I decided to use challah (noticing a trend here?) with raisins, and more raisins. I started with the rhubarb and peach filling recipe from Good Eats, but ignored the part about the topping. Instead, I lined the bottom of a greased 9×13-inch baking dish with 1/2-inch cubes of  challah and mixed in about 1/3 cup of golden raisins with 2 teaspoons of cinnamon and 1/2 teaspoon of grated nutmeg. Before putting the baking dish in the oven, I covered it with aluminum foil.

I baked the un-cobbler in an oven heated to 375-degree F for 45 minutes. After that, I removed the foil and finish baking for another 5 minutes. Remove from oven and let it cool for 20 minutes before serving.

For something with more of a bread pudding consistently, mix in an equal amount of 1-inch cubed challah as rhubarb with the rhubarb and peaches and up the amount of cornstarch by an additional tablespoon.