This easy-to-make dessert is delicious plain, but feel free to top it with vanilla ice cream.
I admit it. I love the thrill of sour flavors, especially if they are balanced with sweetness. Rhubarb Cobbler remains once of my favorite simple desserts, its sour flavor profile tamed with sugar and topped with a simple biscuit-like crown. I love it plain, just out of the oven when it’s just cool enough to eat, or lukewarm, served with vanilla ice cream.
Rhubarb is generally available April through July. It freezes well, so although I consider this cobbler one of the benchmarks of spring, frozen rhubarb can be utilized year-round. Although rhubarb is a vegetable, it is most often used like fruit in pies and cobblers, crumbles and cakes.1 1/2 pounds fresh or frozen rhubarb stalks, thawed if using frozen, cut into 1-inch chunks, about 6 cups; see cook’s notes1 cup all-purpose flour, plus 1 tablespoon, divided useFor serving:Only the rhubarb stalks are edible. The leaves are considered toxic due to their high concentration of oxalic acid.1. Adjust oven rack to middle position. Preheat to 425 degrees.
2. Meanwhile, in a food processor, combine 3 tablespoons sugar, 1 cup flour, baking powder, and baking soda; whirl 10 seconds or so to combine. Add pieces of cold butter; pulse to make coarse crumbs. With motor running, add buttermilk through the feed tube and process just until a soft dough is formed, about 6 seconds.
3. Remove the fruit from the oven and drop the dough from a spoon on top of the hot fruit to make 6 mounds. Sprinkle dough with remaining 1 tablespoon sugar and bake until fruit is bubbly, and topping is golden brown, about 20 to 25 minutes. Serve warm.Cooking question? Contact Cathy Thomas at [email protected]
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