“One little thing can revive a guy, and that is a piece of rhubarb pie / Serve it up, nice and hot / Maybe things aren’t as bad as you thought. Momma’s little baby loves rhubarb Be-Bop-A-Re-Bop Rhubarb Pie”. Ever since I heard those lines on Prairie Home Companion many years ago, I have been wanting to make rhubarb pie but I have never seen rhubarb in Atlanta. I was buying grocery in Juneau and there it was rhubarb! So I decided to make some Rhubarb Cobbler.
Rhubarb is so tart and strange and beautiful. This rhubarb cobbler is juicy, sweet-but-still-tart rhubarb baked underneath a sweet biscuity topping. The one note I’d add is that the proportion of biscuit to fruit is actually quite high. Now I know this sounds like a dream come true for a lot of people, but should you like a little more fruit with your cake, simply double the fruit quantity below, or halve the topping.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ingredients for dough
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/4 cup vegetable shortening
- 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream
- 1 whole egg
Ingredients for rhubarb
- 4 cups rhubarb, trimmed and cut into 1/2-inch pieces
- 1 cup sugar
- 1/4 teaspoon salt
- 2 Tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat oven to 400 degrees.
- Put the rhubarb in a shallow 21/2- quart casserole dish and toss with sugar, vanilla, 1/4 teaspoon salt, lemon juice. Allow to macerate 15 minutes and set aside.
- In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
- Beat egg and heavy cream together. Pour into flour mixture and stir with a fork until flour resembles coarse meal.
- Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle turbinado sugar over the top.
- Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with Serve with ice cream or crème fraîche.