Rhubarb cobbler with vanilla bean ice cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Diced fresh rhubarb |
| 2¼ | cup | Sugar, in all |
| 4 | tablespoons | Butter plus 4 teaspoons, |
| Divided | ||
| Juice of one lemon | ||
| 1 | teaspoon | Salt |
| 1 | Egg | |
| 1 | tablespoon | Baking powder |
| 1 | cup | Flour |
| ¼ | teaspoon | Grated nutmeg |
| 1 | teaspoon | Ground cinnamon |
| 1 | tablespoon | Vanilla |
| ½ | cup | Buttermilk |
| Vanilla bean ice cream | ||
| Fresh mint sprigs | ||
| Powdered sugar | ||
| Cinnamon sugar | ||
Directions
Preheat the oven to 375 degrees F. 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
ESSENCE OF EMERIL SHOW #EE2348