Rhubarb Cobbler

Some comments just deserve their own posts, and this one fits that bill. Kate (in the Kitchen) is one of our very favorite food bloggers. She’s also become a great Facebook friend. Kate answered Laura’s cry for rhubarb knowledge with this great rhubarb cobbler recipe. Here, in Kate’s words:

My favorite Rhubarb Cobbler recipe:

Ultimate Rhubarb Cobbler

Filling:

  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon butter
  • 1 Tablespoon water
  • 4 cups sliced rhubarb (l-inch slices)

Combine filling ingredients in medium saucepan and start cooking at low heat and gradually bring heat up to medium high. Stir periodically while cooking until it starts to boil; boil and stir for one minute. Pour into an 8-inch square glass baking dish (such as Corningware). Prepare cobbler dough.

Cobbler Dough:

  • 1 cup flour
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Tablespoons shortening
  • 1/2 cup milk

Preheat oven to 400 degrees. In a medium bowl combine flour, sugar, baking powder, and salt. Add shortening and cut through several times with pastry blender or knife and fork. Add milk and mix until dough forms a ball. Drop dough by 6 or 9 spoonfuls over hot rhubarb in baking dish. Place in preheated 400 degree oven and bake for 30 minutes.

I don’t know if you’re familiar with Eating Well magazine (www.eatingwell.com) but they have a lot of wonderful and healthy recipes and usually do a lot of rhubarb ones in the Spring. I would check out the website, and search ‘Rhubarb’ in the Recipes section.

Thanks for showing off your bounty. Your creativity is impressive.

Kate

Thank YOU, Kate! Your recipes and ideas are ALWAYS welcome!

Barb