Rhubarb Cobbler With Vanilla Bean Ice Cream Recipe - Cooking Index
Rhubarb Cobbler With Vanilla Bean Ice Cream Recipe - Cooking Index
| 2 lbs | Diced fresh rhubarb | |
| 2 1/4 cups | Sugar - divided | |
| 4 tablespoons | Butter - plus | |
| 4 teaspoons | 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 | |
| Vanilla bean ice cream | ||
| Fresh mint sprigs | ||
| Powdered sugar | ||
| Cinnamon sugar |
Preheat the oven to 375 degrees. 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.
This recipe yields 8 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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