Spring's Bounty: Rhubarb Cobbler

 

Spring's Bounty: Rhubarb Cobbler

Well, it's been a couple weeks since I had a recipe good enough to write up. This was a really easy and delicious recipe, so I'll be sharing it!

Rhubarb Cobbler(source unknown)

4 cups thinly sliced rhubarb

1 cup sugar, divided

1 Tbsp. cornstarch

1 cup unbleached white or whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup cold butter, cut into cubes

1 egg

1 tsp. vanilla

1/4 cup milk

Preheat oven to 350 degrees. Toss the rhubarb with 1/2 cup of sugar and the cornstarch. Arrange the rhubarb in an 8"x8" casserole dish.

Combine the remaining half cup of sugar, flour, baking powder, and salt in a mixing bowl. Cut in the butter with a pastry blender until it is the consistency of coarse cornmeal. 

Beat the egg and vanilla into the milk and add to the flour mixture, stirring just until moistened. Drop the batter onto the fruit. Bake for about 25 minutes or until the fruit is bubbly and the topping is golden.

Serve with ice cream or whipped cream.

Makes 6 servings.

My traditional gathered ingredients picture before I get started.

You don't have to grease the dish, which is really nice. I mixed the sugar and cornstarch with the rhubarb in a dish and then poured it in here, but you could probably mix it in the dish just as easily, if you wanted to save a dish.

Dried ingredients after the butter has been cut into it.

Here are the wet ingredients mixed and ready to go.

And here is the finished dough! It's sticky, it's basically sweet dumplings, so that makes sense.

I dotted the dish with the dough, but you could probably just spread it out evenly, if you wanted.

As  you can see, it does spread out as is bakes. This ended up taking about 45 minutes, just keep testing the in dough, it'll be done on top, but not on the bottom. It'll always be a bit gummy on the bottom, but the center should be cooked through, and you'll see it'll keep getting browner on top and it's really lovely!

You can see how the sugar, cornstarch, and rhubarb turns into a syrup. You'll want to use a spoon to serve and eat this.

This was really good! I ate mine warm with the cool whip melting into it and the vanilla really comes out and the tart/sweet of the rhubarb is just delicious. It's so easy to make this, but it looks and feels really fancy! I'm looking forward to trying it at room temp too tomorrow. I will be taking some to work to share with my coworkers, but I just might eat the rest of it myself!!

If you are a rhubarb newbie, like I am, this is a great starting point. It's not a complex recipe and the rhubarb is the star of the show. I'm so excited to have a winner recipe again!