Spring: Rhubarb Cobbler
What else is there to say?
I can't resist buying these crimson pink scary looking stalks when I see them during April & May.
I know people grow these like weeds in their gardens, but I am not ready to commit.
One rhubarb dessert allowed per year.
Rhubarb starts showing up in April and May and is most tender during these months.
Why do people feel the need to add strawberries all the time to rhubarb desserts?
(I am not a strawberry fan). Rhubarb can stand on its own. It's got it's own vibe, kind of bitter and tart, but once you mix it with sugar, a nice flavored syrup is born.
This simple cobbler is from Saveur magazine. It takes no time to put together and is wonderful warm with some vanilla ice cream or alone.
Rhubarb Cobbler (adapted from Saveur):
3 cups chopped rhubarb
3/4 cup brown sugar
3 tbsp. butter, melted
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup sugar
Preheat oven to 350° F.
In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside. The rhubarb will get nice and syrupy.
In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.
Butter an 8" × 10" pan. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even.
Bake for 35-40 minutes. Serve warm with or without ice cream.