Rhubarb Cobbler

The Glen-Mor Restaurant’s Rhubarb Cobbler was a little different than this version, but this was still successful.

Servings: 8

Fresh
3.5 lbs. rhubarb
5 Tbsp. butter, cold
1 egg
1/4 cup milk

Pantry
1-1/2 cup granulated sugar, divided
2 Tbsp. instant Tapioca pudding
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt

Prepare rhubarb
Clean and trim rhubarb, discard any leaves or browned ends. Chop into 1-inch long pieces and place in a large mixing bowl. Add 1 cup granulated sugar and instant Tapioca pudding, stir to distribute. Let stand for 15 minutes for juices to release from rhubarb. Stir occasionally.

Make batter
Preheat oven to 350 degrees-F. In a medium mixing bowl, combine flour, baking powder, salt, and remaining sugar. Cut butter into small 1/2-inch cubed pieces and add to flour mixture. Combine using a pastry cutter or fork until mixture resembles coarse crumbs. Lightly beat egg in a small dish and add to the batter. Add milk and stir with a spoon until dough forms.

Assemble cobbler
Pour rhubarb and any collected juices and sugar into a 9-inch by 13-inch casserole dish. Spoon batter on top of rhubarb and spread with the back of a spoon. Batter will not cover all of the fruit, but will expand during baking.

Bake
Bake cobbler for 35 minutes or until topping is browned.

Serve
Let cobbler cool completely before serving.

Print This Post Print This Post

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>