Spenders' Strawberry-Rhubarb Cobbler
Source of Recipe
Yahoo Groups: Recipelu - 11/06/02
Recipe Introduction
A recipe by that culinary mystrey mistress Diane Mott Davidson: Chopping Spree.
List of Ingredients
Fruit:
½ to 2/3 cup sugar, depending on the sweetness of the strawberries
2 tablespoons cornstarch
1½ pounds strawberries, washed, trimmed, and halved
½ pound rhubarb, washed, trimmed, and cut into 1-inch pieces
1 teaspoon vanilla extract
Topping:
3/4 cup all-purpose flour
3/8 teaspoon baking powder (High altitude: 1/4 teaspoon)
1/8 teaspoon salt
11 tablespoon (1 stick plus 3 tablespoons) unsalted butter, softened
3/4 cup sugar
1 egg
½ teaspoon vanilla extract
Vanilla ice cream or heavy cream Recipe
Preheat the oven to 375 degrees. Butter a 9 x 13-inch pan or 2-quart au gratin pan.
For the fruit: In a small bowl, mix the sugar with the cornstarch. Place the trimmed fruit in a large bowl and pour the sugar mixture and vanilla over it. Mix together gently and pour into the prepared pan.
For the topping: Sift together the flour, baking powder, and salt; set aside. In the large bowl of an electric mixer, beat the butter until creamy and light. Add the sugar gradually, beating until light and smooth.
Beat in the egg until thoroughly combined, then mix in the vanilla. Turn off the beater and with a large wooden spoon, stir in the flour mixture just until all the ingredients are well combined. Using an ice-cream scoop or other large spoon, drop the dough in large, even spoonfuls onto the fruit in the pan.
Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit is bubbling. Test for doneness by spooning up a small section of the middle of the topping. If it is like cake, it is done. If the topping is
still a liquid yellow, bake until it is like cake. Serve warm with best-quality vanilla ice cream or heavy cream, either poured or whipped. Makes 6 large or 8 small servings.
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