This Traditional Rhubarb Cobbler is perfect for when those vibrant, tangy stalks hit their peak in spring and early summer. It's a comforting dessert that balances tart rhubarb with a lightly sweet, buttery topping, making it a must-try for rhubarb lovers.
The star of our show, rhubarb, brings a unique tartness that's perfect for desserts. You'll need approximately four cups of sliced stalks, so look for fresh, firm rhubarb with a vibrant red hue. Sugar sweetens the rhubarb and balances its tartness, while flour thickens the juices to create a luscious filling. A bit of lemon zest adds a delicate citrus aroma, enhancing the rhubarb's brightness.
For the topping, flour serves as the base, combined with sugar for a touch of sweetness and baking powder to give it lift. A dash of salt enhances all the flavors. The butter should be cold and diced to achieve those desirable coarse crumbs when mixed with the dry ingredients. Finally, milk brings the topping together, creating a smooth batter that bakes into a golden crust.
This cobbler is delightful on its own, but you can elevate it by serving warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more sophisticated touch, drizzle with a bit of crème anglaise or serve alongside a few fresh strawberries.
First things first, preheat your oven to 350°F (175°C). While it's heating up, grab a large bowl and mix your sliced rhubarb with one cup of sugar, two tablespoons of flour, and that fragrant teaspoon of lemon zest. Once well combined, pour this mixture into a greased 9x9 inch baking dish, spreading it out evenly.
Next, in a separate bowl, combine one cup of flour, a quarter-cup of sugar, baking powder, and salt. Now for the fun part—cut in your chilled, diced butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until you have a texture resembling coarse crumbs. Pour in the milk and gently stir just until everything is moistened. Be careful not to overmix.
Spoon this batter over your rhubarb mixture, covering as much of the surface as possible. It's okay if some rhubarb peeks through. Slide the dish into your preheated oven and bake for 40 to 45 minutes. You'll know it's done when the top is a lovely golden brown and the rhubarb is bubbling away. Let it cool for a few minutes before serving, just to let everything set.
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