Buttermilk Rhubarb Cobbler
|Sugar||6 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|All purpose flour||17 Tablespoon (1 Cup Plus 1 Tablespoon)|
|Finely grated orange zest||1⁄2 Teaspoon|
|Fresh rhubarb/1 1/2 pounds / 6 cups frozen rhubarb, thawed||1 1⁄2 Pound, cut into 3/4-inch pieces|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Cold unsalted butter||4 Tablespoon, cut into small pieces|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
1. Preheat the oven to 400°. Generously butter a shallow 1 1/2- to 2-quart oval or rectangular nonreactive baking dish.
2. In a large bowl, stir together 3/4 cup of the sugar, 1 tablespoon of the flour, the orange zest and the cinnamon. Add the rhubarb and toss to combine. Spread the mixture in the prepared baking dish and bake for 10 minutes.
3. Meanwhile, in a large bowl, stir the remaining 2 tablespoons sugar and 1 cup flour with the baking powder, baking soda and salt. Add the butter and, using your fingers, rub it into the flour mixture until the mixture is the size of very small peas. Make a well in the center and pour in the buttermilk. Stir with a fork until all the ingredients are moistened and a soft dough forms.
4. Remove the fruit from the oven. Using a spoon, drop the dough in 6 or 8 evenly spaced mounds on top of the hot fruit. Return to the oven and bake for 25 to 30 minutes, until the fruit is bubbling and the topping is a rich golden brown. Serve hot with cream or ice cream.