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    Desserts: Rhubarb Cobbler by Emeril

    Source of Recipe

    Emeril Lagasse

    List of Ingredients

    2 pounds diced fresh rhubarb
    2 1/4 cups sugar, in all
    4 tablespoons + 4 tsp butter, divided
    juice of one lemon
    1 teaspoon salt
    1 egg
    1 tablespoon baking powder
    1 cup flour
    1/4 teaspoon grated nutmeg
    1 teaspoon ground cinnamon
    1 tablespoon vanilla
    1/2 cup buttermilk

    Recipe

    Preheat the oven to 375ºF. Grease a 2 quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk.

    Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2 quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar. Yield: 8 servings

 

 

 


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