May 4, 2009

Rhubarb Upside Down Cobbler

Ever made a rhubarb cobbler? This will make you glad you tried one! BE SURE you chose a large enough dish since it will flow like lava over the sides if you don't! This is a very interesting recipe to watch as it's baking. The batter ends up wrapping itself around the rhubarb filling - nice!

2 C sugar
1 C whole wheat pastry flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 Tbs. butter, slightly softened
1 tsp. vanilla
3/4 C milk
3 C diced rhubarb
3/4 C boiling water

Heat oven to 350 degrees. Spray a pan, at least 9x9x3, with non-stick spray. Stir together 1 C of the sugar, the flour, baking powder, cinnamon, and salt. Cut in butter. Add milk and vanilla, stirring in gently. Pour into baking pan. Sprinkle rhubarb over batter. Mix 1 C sugar and the boiling water together, stirring to dissolve sugar; pour over batter and rhubarb - yes really! Place on cookie sheet and bake for 45-60 minutes. The cake should be set when done. Protect from over-browning by tenting the dish with foil if needed. Of course this is fabulous with a dollop of frozen yogurt or ice cream!
Labels: , , , , , ,
These recipes will hopefully give you some ideas about how to use produce from your garden or farmer's market. There are also other recipes that are simply here because they are our favorites, or someone made a request at the last church lunch! I'd like to encourage you to alter these recipes to suit your own tastes, your family's needs, and to use what you have on hand. Therefore, some of my recipes will not have exact measurements. So...if any of the recipes leaves you scratching your head, just send me an email and I'll try to answer your question. HappyGrowing@eatingfromthegarden.com