A recipe that would truly make your grandma proud, this delectable rhubarb cobbler will absolutely sell you on vegetable-based desserts. This dish is both cheap and easy, a student’s two favorite food-related words.
Ingredients
Cobbler:
Cooking spray
1/2 lb fresh rhubarb (a little over 2 cups when sliced), cut into 1/2-inch pieces
1 cup sugar, divided
1 cup flour
1/2 tsp kosher salt
1/2 tsp baking powder
3/4 stick of unsalted butter, softened
1/2 tsp grated lemon zest
1 egg
1 egg yolk
1/2 tsp vanilla extract
1/4 cup sour cream
Whipped topping for garnish (optional)
Crumble topping:
1 cup flour
1/4 tsp salt
1/8 tsp ground cinnamon
1/4 cup brown sugar
1/2 stick unsalted butter, melted
Rhubarb is so good for you that you don’t even have to feel gluttonous chowing down on the leftovers for breakfast.
Rhubarb is one of those bizarre vegetables with flavors that cross over into the fruit world. While extremely low in calories, this mystery plant has a surprising amount of nutritional benefits.
High in fiber, rich with antioxidants and packing a heaping helping of B-complex and K vitamins, rhubarb is a great go-to food for seriously good eats.
The key to a well-made rhubarb cobbler is proper timing: Before you even begin to mix your other ingredients together, toss your cut rhubarb with 1 cup of sugar, cover and set aside to macerate.
For best absorption, slice your rhubarb stalk into 1/2-inch pieces, cut at a diagonal. Once your cobbler cooks, be patient; let the pastry cool completely before cutting so that all of the tasty filling has a chance to settle. Serve with whipped topping or a scoop of vanilla or lemon curd ice cream.
(Note: You will need a 9-inch brownie pan and parchment paper for this recipe.)
Instructions
Preheat oven to 350 degrees. Slice rhubarb on a diagonal into 1/2-inch pieces and toss with 1/2 cup sugar; cover and set aside. Coat a 9-inch square baking pan with cooking spray and line with a sheet of parchment paper, leaving a few inches of extra paper on two sides for easy removal later.
In a large bowl combine flour, salt and baking powder and set aside. In a separate bowl beat 1/2 cup sugar, butter and lemon zest until combined. Beat in egg, yolk and vanilla extract one at a time. Mix in sour cream and then gradually incorporate flour mixture into the batter.
To prepare the crumble topping, melt butter and stir together with flour, salt, cinnamon and sugar. Pour the batter into the bottom of the pan, top with macerated rhubarb and sprinkle with crumb topping.
Bake in center rack for approximately 1 hour until cooked through and golden brown. Remove from oven and set aside until cooled. Lift parchment to remove cobbler and cut into squares. Garnish with whipped topping or ice cream.