I found this recipe on The Pioneer Woman and decided I just might need a rhubarb plant after all! This was a great summer dessert and had great flavor! It was easy to make and yummy with vanilla ice cream or whipped cream! I do think next time I will chop up my rhubarb in bigger chunks and also not use all the dough. I had lots of dough and piled it on, but it ended up not getting all the way done on the bottom of the layer! I also might add more rhubarb next time too! Definitely a keeper and a summer treat!!
Rhubarb Cobbler
(The Pioneer Woman)
- 4 cups chopped rhubarb (or maybe more!!)
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1/2 tsp almond extract (optional, but I added this)
- 2 cups flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/4 cup shortening (Crisco)
- 1/4 cup butter
- 1/2 cup whole milk (I used what I had on hand~1%)
- 1 egg
Preheat oven to 400 degrees.
In a bowl, combine chopped rhubarb, sugar, 1/4 tsp salt, lemon juice, and almond extract. Stir and set aside.
In a separate bowl, combine flour, 2 tbsp sugar, 1/4 tsp salt, and baking powder. Stir together and then add the shortening and butter. Cut together with a pastry cutter or you could use a fork also.
Beat egg and milk together. Pour into flour mixture and stir together with a fork until combined.
Pour rhubarb into a greased baking dish (I used a pie plate). Make sure to get all the juices out of the bowl! Tear off pinches of the dough and drop it onto the surface of the fruit, creating a cobbler texture. Sprinkle additional sugar over the top. Bake for 30-35 minutes or until golden brown and bubbly.
Serve warm with ice cream or whipped cream! It is also good cold the next day!!
