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| karenbarnaby.com / Rhubarb Cobbler | ||
How can such a simple dessert be so glorious? Oh richly
browned, sweet and sour splendor!
Serves 8
3 cups
rhubarb, chopped into 1-inch (2.5-cm) pieces
720 ml
3/4 cup
brown sugar
180 ml
4 Tbsp.
butter, melted
60 ml
2
eggs, lightly beaten
2
1/2 cup
milk
120 ml
1 1/2 cups
flour
360 ml
2 tsp.
baking powder
10 ml
1 tsp.
vanilla
5 ml
1 cup
sugar
240 ml
Preheat the oven to 350°F (175°C). Generously
butter a 9-by 13-inch (23-by 33-cm) baking dish. In a medium-sized bowl,
combine the rhubarb and brown sugar and set aside. In a large bowl, combine
the remaining ingredients. Beat only until smooth.
Pour the batter into the buttered baking dish, then evenly spread the
rhubarb mixture over the batter. Bake for 40 minutes. Serve warm, in a
puddle of cream or with really good vanilla ice cream.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books