Rhubarb Cobbler Recipe
Rhubarb Cobbler Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 9
- Calories: 149
- Fat: 20 g
- Carbohydrates: 8 g
- Sugar: 1 g
- Sodium: 233 mg
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Rhubarb cobbler is a very unique dish made from rhubarb vegetable. The dish has a layer of rhubarb pieces at the bottom and is topped with flakes of a flour, butter, eggs and milk mixture. The delicacy is then baked for about 20 minutes and can be eaten with whipped cream and powdered sugar. The use of rhubarb vegetable makes the dish quite unique and the minimal time required to make it is another plus to the delicious taste.
Ingredients
- White sugar: ¾ cup
- Cornstarch: 2 tablespoons
- Chopped rhubarb: 4 cups
- Water: 1 tablespoon
- Ground cinnamon: 1 teaspoon
- All-purpose flour: 1 cup
- Salt: ¼ teaspoon
- Butter: ½ cup
- Milk: ¼ cup
- Egg: 1 beaten
Instructions
- Chop the rhubarb into small pieces and add them to a large bowl. Add sugar, salt and ground cinnamon to the rhubarb pieces and stir the mixture until everything is dissolved.
- Set the rhubarb mixture aside for use later
- In a separate large bowl, add flour, two teaspoons of sugar, butter and a pinch of salt and stir the mixture together. Make sure all the ingredients are fully combined so that there are no blocks made
- Mix the beaten egg with the ¼ cup milk in a small bowl. Repeatedly stir the mixture until the egg and milk are totally combined into each other.
- Add it to the flour mixture. Stir the resulting mixture with a fork continually until the desired results are achieved. The fork should be used gently until large flakes are made from the flour extract
- Grease the baking pan with some butter so that the mixture does not stick to the bottom during baking. Now add the rhubarb pieces to the baking pan and evenly spread the pieces throughout the surface.
- Lay little pinches of the flour mixture over the rhubarb pieces until they are fully covered at the top. The pinches should be evenly spread over the rhubarb pieces as more than one layer of them could alter the taste of the dish
- Place the baking pan into a pre-heated oven at 350°F and bake it for at least 20 minutes. When the flour pieces at the top of the rhubarb mixture turns golden brown, take the baking pan out of the oven and serve with whipped cream
