Do You Think All The Rain Will Hurt The Rhubarb?
When I was a kid, my dad would say that all the time. I can’t even think about making something with rhubarb without that running through my head at least 100 times. I never new what it meant, just something funny to say. I assumed rhubarb could take all the rain it could get. But, I finally looked it up on Google today. Apparently, it really doesn’t mean anything, just something to say to shift a conversation. I haven’t heard anyone say that for a very long time. Anyway, having nothing to do with the saying, he really did love rhubarb cobbler.
When it’s spring time, all thoughts turn to cooking up fresh, bright and seasonal delights. This is a basic, but a great way to enjoy rhubarb. If you’ve never eaten it or cooked with it, it actually looks like dark pink celery, only on steroids. Appearance is pretty much all the two have in common. I never new this before, but only the stalk of the rhubarb is edible. The leafy top is actually toxic.
Rhubarb Cobbler, Rustic Charm
This is another dessert that works beautifully cooked in and served right from a cast iron pan. First, butter your cast iron skillet. Mine is 12 inches in diameter. If yours is 10 inches, this recipe will work fine, just add another 5 minutes to the cooking time.
Clean and cut the rhubarb into 1/2 inch pieces.
Toss the cut rhubarb with 1/2 cup brown sugar and set aside. In a medium bowl, add 3 tablespoons melted butter, 2 slightly beaten eggs, 1/2 cup buttermilk or *sour milk and 1 teaspoon vanilla. In a separate bowl, add 1 1/2 cup all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt and mix. Add the dry ingredients to the wet and stir until fully combined. Pour into the pan then top with the rhubarb and drizzle remaining 1 tablespoon of melted butter on top.
Bake at 350° for 35-40 minutes, until the cobbler is set and has lightly browned.
No Cobbler Goes Untopped
I tried to lighten this up a little bit, but substituting non fat Greek yogurt in place of ice cream or whipped cream. If you’d like to give it a try, please do so. Even if you’re not a fan of yogurt, the flavor combination is awesome. I will totally understand if you select the old standards (ice cream and whipped cream) they’re perfect with this too.
There is a very common fruit topping which combines sour cream and brown sugar and vanilla. It’s honestly ridiculously delicious! When I make it, my friends are always shocked when I tell them what it is. Well, this is just a replacement to reduce the fat and calories. Honestly, it’s fantastic. Just add 2 tablespoons of brown sugar and 1 teaspoon of vanilla to a cup of non fat Greek yogurt, mix it up and enjoy. Make this just to top fresh fruit anytime too.
Remove from the oven and serve while still warm. Top with brown sugar vanilla Greek yogurt or ice cream or whipped cream. Enjoy!
*Sour milk is made by adding a tablespoon of vinegar to regular milk and let it sit for a few minutes.
Rhubarb Cobbler with Vanilla Brown Sugar Yogurt
Ingredients
For the Cobbler
- 3 cups chopped rhubarb
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 1/2 cup buttermilk
- 3/4 cup granulated sugar
- 4 tablespoons melted butter
- 1 teaspoon vanilla
For the Yogurt Topping
- 1 cup plain non-fat Greek yogurt
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla
Instructions
For the Cobbler
- Preheat oven to 350 degrees
- Clean and cut the rhubarb into 1/2 inch pieces. Toss the cut rhubarb with the brown sugar and set aside. In a medium bowl, add 3 tablespoons of the melted butter, the eggs, the buttermilk or *sour milk, granulated sugar and 1 teaspoon vanilla, mix well. In a separate bowl, add all-purpose flour, baking powder, and salt and mix. Add the dry ingredients to the wet and stir until fully combined. Pour into the pan then top with the rhubarb and drizzle remaining 1 tablespoon of melted butter on top. Bake at 350° for 35-40 minutes, until the cobbler is set and has lightly browned.
For the Topping
- Mix the yogurt with the brown sugar and vanilla
- Serve the cobbler warm from the oven, right from the cast iron pan. Top with brown sugar yogurt or ice cream or whipped cream
