Rhubarb Cobbler
Read my review of this recipe.
Ingredients:
For dough:
- 1 2/3 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 2 hard-boiled egg yolks
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 2/3 cup plus 1 tablespoon heavy cream
For rhubarb:
- 2 pounds rhubarb, trimmed and 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
Directions:
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, 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. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs.
Using a small ice cream scoop or a large spoon (or roll out and cut with a cookie cutter), form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 2 1/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to macerate 15 minutes.
Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with cream and sprinkle with turbinado sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve with ice cream or crème fraîche.
If serving individually, divide rhubarb between ten 8 ounce ramekins and top with one biscuit each. Sprinkle with sugar. Bake 30 to 35 minutes, until browned and bubbley.
Serves 10.
Nutrition:
Substitutions:
The egg yolk does sound like an odd addition, but from what I’ve read, it adds richness to the dough without adding the liquid from the egg. Whatever the reason, it’s quite good.
Recipe courtesy of Smitten Kitchen.