When you add just the right amount of sugar, rhubarb cobbler is divine – especially for breakfast. | |
Yield | 8 servings |
Time | 40 minutes |
Tools |
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Ingredients |
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Directions | Combine water, lemon juice, cornstarch and ¾ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add rhubarb.
Simmer for a couple of minutes, taste, and add more sugar or lemon if necessary. Pour into baking dish or casserole. Preheat oven to 400. Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl. Whisk the melted butter into the buttermilk, then add it to the dry ingredients. Mix minimally but well, until you end up with a sticky mixture. Drop spoonfuls of dough on top of the rhubarb. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use another spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit. Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream. |
Notes |
Also try Sour cherry cobbler and Berry cobbler. Adapted from Anna Thomas’ The New Vegetarian Epicure. Buy it: |
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Rhubarb Cobbler
