ROASTED RHUBARB COBBLER
In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
- Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Remove pan from oven and use tongs to remove the vanilla bean pods.
- Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )
I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!
Provided by Chef Joey Z.
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350'F.
- In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
- Spread in a 13x9 inch oven proof dish.
- In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
- Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
- Cool on a wire rack and store in the fridge.
- Bon Appetit.
VEGAN RHUBARB COBBLER
Make and share this Vegan Rhubarb Cobbler recipe from Food.com.
Provided by Carol Bullock
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/3 of the margarine and pour into the bottom of a pie pan.
- Mix the rhubarb, with 1/3 of the salt and 1/2 of the sugar.
- Put this in the pie pan and stir until coated with margarine.
- Melt the remaining margarine.
- Add the milk and egg substitute and mix well.
- Mix in the flour, baking powder, 1/2 of the sugar, and 1/2 of the salt.
- Mix until blended, but do not overmix.
- Bake at 375°F for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.
Nutrition Facts : Calories 470, Fat 23.5, SaturatedFat 4.8, Sodium 691.4, Carbohydrate 61.8, Fiber 2.1, Sugar 34.8, Protein 4.7
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