September 7, 2013

Rhubarb Cobbler Inspired by the Pioneer Woman

This is another request from Ashton.
He loves Rhubarb Cobbler and I {gasp!} have never cooked nor eaten rhubarb. I found rhubarb in the product section of my local grocery store. It looks like an intimidating pink root-stick thing but heck I am a foodie and I will try anything once so I bought a few pieces and set out to create a Rhubarb Cobbler for my hubby.
I looked through many, many cobbler recipes but this one from the Pioneer Woman blog caught my eye. I appreciated her simple steps and I liked her drop biscuit type cobbler topping. Verdict: I have to say, I was pleasantly surprised. This cobbler tasted like a sweet/tart, gooey/rich cherry like cobbler. So Ashton was right again! Just don't tell him I said that ;)

Ingredients

  • 4 cups Chopped Rhubarb (3-4 pieces)
  • 1-1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 1/2 teaspoon Almond Extract (optional)
  • 2 cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/4 cup Vegetable Shortening Or Lard
  • 1/4 cup Butter
  • 1/2 cup Whole Milk
  • 1 whole Egg

Preparation Instructions

  1. Preheat oven to 400 degrees.
  2. In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using.
  3. Stir and set aside.
  4. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. 
  5. Stir together. Add shortening and butter, then cut together with a pastry cutter.
  6. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. 
  7. Pour rhubarb into a buttered baking dish. 
  8. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture.
  9. Sprinkle additional sugar over the top. 
  10. Bake for 30 to 35 minutes, or until golden brown and bubbly. 
  11. Serve warm with vanilla ice cream or fresh whipped cream.

Recipe from www.thepioneerwoman.com 


It sure does look funky but trust me it tastes sweet and tart and super tasty!
I used 3-4 pieces of rhubarb and sliced it thin lengthwise then cubed it.
Add cubed rhubarb, sugar, salt, and lemon juice to a bowl.

Secret ingredient? Almond extract! I love this and even add it to my sugar cookie dough!
Add 1/2 teaspoon.
Mix well and set aside.
Add your dry ingredients to a separate large bowl: flour, sugar, salt, and baking powder.
Then add softened, cubed 1/4 cup of butter and 1/4 cup of shortening.  I mix and crumble with my hands but you can also use a pastry cutter.
Beat eggs and milk in a bowl then add to the flour-butter mixture.
Generously spray or butter a large 9X13 baking dish.
Add sugared rhubarb to buttered dish.
Create balls or clumps of dough and drop on top of rhubarb.
Cover the entire dish. Sprinkle sugar over the top.
Bake at 400 degrees for about 30 minutes.
Fresh out of the oven!
Top with ice cream or fresh whipped cream.
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1 comment:

  1. What a cute blog. I absolutely love, love rhubarb. But I'm afraid I will have to try another cobbler recipe, one not inspired by the Pioneer Woman. From what I have read, the Pioneer Woman is a fake Internet persona manufactured and orchestrated by Ree Drummond and her publicists. In fact, Ree lifted the idea for her blog from Deb Perelman's Smitten Kitchen site. She decided to one up Deb and bought herself an expensive camera, hired Madison Avenue publicists, Voce Communications to run her website and retained an agent.


    There's a wonderful site that's exposed Ree Drummond. It also has information about the various community cookbooks Drummond has pinched most of her recipes from. It's called The Marlboro Woman.

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