Description
Whole wheat rhubarb cobbler made in a skillet.
Ingredients
- 5 Tablespoons Unsalted Butter, Melted And Cooled, Divided
- 3 cups Rhubarb, Diced In 1/2-inch Pieces
- ¾ cups Brown Sugar
- 1 Tablespoon Fresh Lemon Juice
- 2 Eggs
- ½ cups Milk
- 1 teaspoon Pure Vanilla Extract
- 1 cup Whole Wheat Flour
- ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ cups Granulated Sugar
Preparation
Preheat oven to 350°F. Grease a large (10-inch) cast-iron skillet with 1 tablespoon melted butter. Set aside.
In a medium bowl, combine rhubarb, brown sugar and lemon juice. Set aside.
In another medium bowl, whisk together 3 tablespoons melted butter, eggs, milk and vanilla. Add flours, baking powder and sugar. Using a rubber spatula, stir batter until smooth.
Pour batter into the prepared skillet and spread evenly. Top with rhubarb, spreading it evenly over the batter. Drizzle the top of the cobbler with the remaining tablespoon of melted butter.
Bake for 40–45 minutes until the edges and top of the cobbler turns golden brown.
Serve alone or with some vanilla ice cream. Cobbler keeps in the fridge for up to 5 days wrapped tightly in plastic wrap.
Recipe adapted from Seasons and Suppers recipe for Skillet Rhubarb Cobbler.
