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Rhubarb Cobbler

Ingredients

8 stalks of fresh rhubarb, chopped into 1-inch pieces
3/4 cup sugar
3/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut
3/4 cup whole milk

Method

1. Preheat oven to 425°F with rack in middle.

2. Place the chopped rhubarb in the bottom of a 2-qt. baking dish. In a small saucepan, heat together the sugar and the water to create a syrup and pour that over the rhubarb. Place this in the oven for about 12 minutes.

3. Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.

4. Remove baking dish from oven and drop the dough into little mounds onto the hot rhubarb. Bake the cobbler until the topping is golden, 25 to 30 minutes. Cool for 30 minutes to an hour. The juices will thicken as it cools.

NOTE

Source: http://www.treehugger.com/

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