Pie plant is the nickname for rhubarb I’m told, but we just as often make it into crisps and cobblers. A few days ago I tried a recipe from Gourmet magazine for ricotta pudding cups with rhubarb on top, but alas I’m the only one in the household willing to eat them! The cobbler I made last night was a huge hit though! And totally easy.
My rhubarb is not as red as what I see in the grocery stores. It’s more green with hints of pink.
Rhubarb Cobbler
Ingredients
- 1 1/2 pounds of rhubarb this was about 4 large stalks for me
- 3/4 cup sugar
- 1 rounded Tbs of flour
Dough:
- 1 cup flour
- 3 Tbs sugar
- 1 1/2 tsp baking powder
- 4 Tbs butter chilled and cut into cubes
- 1/2 cup cream or 1/2 and 1/2
Instructions
- Preheat the oven to 400.
- Slice the rhubarb into 1″ pieces and toss in a bowl with the sugar and flour. Lightly oil or butter a pie pan or 8″ square baking pan and put the rhubarb into it. Put this in the oven to start cooking while you make the cobbler dough. Set the timer for 10 minutes so you don’t forget about it though but a few minutes more or less won’t really matter.I use my big stand mixer for the dough. You could also use your food processor. Or your fingers if you like to rub in the butter.
- Stir the flour, sugar, and baking powder together in your mixing bowl. Cut the butter pieces in until the butter pieces are blended and small, about the size of small peas. Add the cream all at once and mix just until blended and a ball of dough forms.
- Turn the dough out onto a floured board and pat it (or roll it) into a piece just slightly smaller than your baking dish. It doesn’t have to be exact. Pull the rhubarb out of the oven and lay the cobbler dough on top of it. Cut a few slits in with it. Mine boiled over so if you have one of those pie trays that go under pies you might want to use one. I have a mess in my oven now.
- Bake 20 to 30 minutes, until the cobbler dough is lightly browned and the rhubarb is soft. Poke it a knife to be sure if you have any doubt.
We like leftovers for breakfast!
great dessert, we do a version of that – apple and rhubarb crumble, with oats in the mix