How To Make Rhubarb Cobbler

Start out Spring with this Tasty Treat!

With the arrival of spring, many gardens show signs of unfurling leaves with stalks of rhubarb reaching toward the warming sun. Rhubarb grows so fast, one healthy plant can produce enough for 2-3 scrumptious cobblers – maybe more!

Although rhubarb is considered a vegetable, most recipes treat it as a fruit-like dessert.

You will need:

  • Medium-sized pot for cooking syrup and rhubarb.

  • Medium-sized casserole dish for baking cobbler. A round casserole dish works nicely for this recipe.

Crust Ingredients:

  • 1 cup flour

  • 1/3 cup shortening

  • ½ t salt

  • Water

  1. In one cup of water, add a couple of ice cubes and salt. Stir and let stand.

  2. Sift flour into a medium-sized bowl.

  3. Cut in shortening until “pea” sized pieces form.

  4. Add 3-4 T salted water to flour mixture. Form into ball.

  5. On floured cloth, roll out crust to about 2” larger in diameter than the base of casserole dish.

  6. Place crust in casserole dish, pressing it up around the edges.

  7. Set aside while you cook the rhubarb.

Rhubarb Ingredients:

  • 8-10 stalks of fresh rhubarb, leaves removed and thrown away (or composted), root trimmed off, and stalks washed. Cut rhubarb into 1” pieces.

  • 1 cup white sugar

  • 1 T cornstarch

  • 1-2 T cinnamon, to taste

  • Butter

  1. Preheat oven to 400 degrees.

  2. In medium-sized pot, add 1 T butter, sugar, cornstarch, and cinnamon.

  3. Cook over low heat until sugar liquefies.

  4. Add cut rhubarb and stir.

  5. Continue cooking over medium heat about five minutes, or until the mixture thickens slightly and the rhubarb has started to soften.

  6. Secret ingredient: For an especially tasty twist on Rhubarb Cobbler, add a couple tablespoons of either raspberry, strawberry, or blackberry jam!

  7. Pour mixture into crust.

  8. Fold edges of crust toward center.

  9. Dot top with pads of butter and sprinkle with additional cinnamon and sugar to taste.

  10. Place on middle rack of oven and cook for 15 minutes.

  11. Reduce heat to 350 degrees and continue cooking for an additional 30 minutes. It should be nicely bubbling away.

  12. Remove from oven and let set for about 30 minutes.

Serving Suggestions:

  • Scoop of ice cream

  • Half-n-half

  • Whipped cream

Hint:

Freeze your fresh rhubarb easily for use later. Trim off leaves and root, wash thoroughly, then cut into 1” pieces. Three cups of cut rhubarb placed in a larger freezer bag will work perfectly the next time you are hungry for Rhubarb Cobbler. Please note that once you defrost fresh-frozen rhubarb, it will be somewhat broken down and so cooking time may be reduced.

 

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