My Grandmother's Rhubarb Cobbler
This is a classic cobbler-topping recipe, which can be applied to just about any fruit in season. Try adding strawberries to the rhubarb as the season unfolds!
- 4 cups thinly sliced rhubarb Add to list
- 1 cup sugar, divided Add to list
- 1 tablespoon cornstarch Add to list
- 1 cup unbleached white or whole wheat flour Add to list
- 1 1/2 teaspoons baking powder Add to list
- 1/4 teaspoon salt Add to list
- 1/4 cup cold butter, cut into cubes Add to list
- 1 egg Add to list
- 1 teaspoon vanilla extract Add to list
- 1/4 cup milk Add to list
- Ice cream or whipped cream, for serving Add to list
Preheat oven to 350° F.
Toss the rhubarb with 1/2 cup sugar and cornstarch. Arrange the rhubarb in an 8- by 8-inch casserole dish. (You may dot this with a little butter if you like!)
Combine the remaining 1/2 cup sugar, flour, baking powder and salt in a mixing bowl. Cut in the butter with a fork or pastry blender until it is the consistency of coarse cornmeal. Beat the egg and vanilla into the milk and add to the flour mixture, stirring just until moistened.
Drop the batter onto the fruit. Bake for about 35 minutes or until the fruit is bubbly and the topping is golden.
Serve with ice cream or whipped cream.
Each serving: 310 cal, 10g fat (5g sat), 55mg chol, 120mg sodium, 54g carb, 4g fiber, 4g protein
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on March 28, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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