Rhubarb Cobbler is one of those things in life that is strangely satisfying — so tart that your lips pucker just thinking about it, and sweet at the same time. I wish I could take credit for this recipe, but I can’t. It’s the work of Pioneer Woman, and it is amazing.
Rhubarb Cobbler
2014-03-24 09:14:10
Serves 6
Cook Time
35 min
Ingredients
- 4 cups Chopped Rhubarb
- 1-1/2 cup Sugar
- 1/4 teaspoon Salt
- 2 Tablespoons Lemon Juice
- 1/2 teaspoon Almond Extract (optional)
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- 1/4 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1/4 cup Vegetable Shortening Or Lard
- 1/4 cup Butter
- 1/2 cup Whole Milk
- 1 whole Egg
Instructions
- Preheat oven to 400 degrees.
- In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
- In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
- Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
- Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
- Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Adapted from Ree Drummond
Adapted from Ree Drummond
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