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Buttermilk Rhubarb Cobbler

Natural.Foodie's picture
Ingredients
  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
  Cinnamon 1⁄4 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
  Salt 1⁄4 Teaspoon
  Cold unsalted butter 4 Tablespoon, cut into small pieces
  Buttermilk 2⁄3 Cup (10.67 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rhubarb
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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