Description
Tart and sweet rhubarb with a cobbler topping.
Ingredients
- 5 cups Diced Fresh Rhubarb (or Frozen Rhubarb)
- 1 Tablespoon Lemon Juice
- 1-⅓ cup Granulated Sugar
- 2 teaspoons Cornstarch
- 1 cup Cold Water
- FOR THE TOPPING:
- 2 cups All-purpose Flour
- 2 Tablespoons Granulated Sugar, Plus More For Sprinkling
- 1 Tablespoon Baking Powder
- ¼ teaspoons Kosher Salt
- ¼ cups Vegetable Shortening
- ¼ cups Cold Unsalted Butter
- 1 Large Egg
- ½ cups Whole Milk
Preparation
Preheat oven to 400ºF. Grease and flour an 9 x 9-inch baking dish.
In a medium bowl, combine rhubarb and lemon juice. Stir and place in the prepared baking dish.
Over medium heat, combing sugar and cornstarch. Slowly mix in the cold water and heat until mixture boils, about 5 minutes, or until thickened a bit. Pour over the rhubarb in the baking pan.
For the cobbler topping, whisk together flour, sugar, baking powder and salt in a medium bowl. Cut in shortening and butter with a pastry cutter, two knives or your fingers. Beat egg and milk together and pour into flour mixture and stir with a fork until just combined.
Drop small chunks of dough on the top of the rhubarb filling with a spoon (or with your hands) until all the dough is evenly distributed. Don’t pat the dough down, just leave it rustic-looking.
Sprinkle additional sugar over the top of the cobbler and bake for 30–35 minutes, or until golden brown and bubbly.
Serve warm with vanilla ice cream.
Recipe inspired by The Pioneer Woman’s Rhubarb Cobbler.
