HOW TO MAKE RHUBARB COBBLER
A TASTY DELIGHT
Recipe by Tu Le.
FOR DOUGH
- 1 2/3 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup plus 1 tablespoon heavy cream
FOR RHUBARB
- 2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups)
- 1/2 cup sugar
- 1-inch piece of vanilla bean, split lengthwise, pulp scraped
- 2 tablespoons cornstarch
- 1 tablespoon turbinado sugar
In the bowl of a food processor, combine the flour, sugar, baking powder and salt. Pulse to combine. Add the butter, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together (add a little more if mixture is dry). Turn the dough onto a lightly floured surface, and gently pat it together.
Form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes.
Preheat oven to 350 degrees.
Put the rhubarb in a shallow 9 x 9 dish and toss with sugar, vanilla, and cornstarch. Allow to macerate 15 minutes.
Arrange the biscuit rounds on top, leaving an inch between them. Brush the biscuits with remaining cream and sprinkle with turbinado sugar. Bake until the rhubarb is bubbling, and the biscuits are golden brown - about 40 to 45 minutes.
Serve with ice cream.
