Saturday, April 30, 2011

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.

Enjoy!



8 comments:

sixty-five said...

MMMM... will for sure try this. You can buy bags of frozen cut rhubarb in a few places; Shop Rite sometimes has it. It can be used without thawing just like fresh. But I think I could cut enough in my garden to make this right now!

Content in a Cottage said...

I'm going to drive by a farmhouse in Basking Ridge to see if they have put out their annual "Rhubarb For Sale" sign. I'll have mine with vanilla ice cream please.

Elra's cooking and baking said...

I still haven't try to make anything with rhubarb. Such ashamed isn't it? I hear it tastes superb! Your cake look very delicious I must say.

Dana said...

Rhubarb is about the only thing that is in our spring (read: winter) farmers markets now. We get it for months and months. Randy loves it and I am warming to it. I love being able to make quick desserts like this.

Joanne said...

I have yet to find rhubarb at our farmer's markets here and its kind of depressing me because I want to bake at least ONE thing with it before the season is up! This cake looks delicious!

The Short (dis)Order Cook said...

Okay. You know you can't put up a post like this without me commenting...it's a good thing it's...cobbler...and not...*snicker snicker...RHUBARB PIE!

All joking aside, it looks like a lovely dessert.

bigpilot said...

I made this tonight. It was a big hit. Super easy to make and came out exactly as pictured. That one is a keeper!

The Japanese Redneck said...

I tried growing it, but it's too hot here in MS....