Frenchie and the Rhubarb Cobbler With a Twist

9 Oct

Most French lack complete awareness about American cuisine and its wonderful flavors, tastes and creativity. Here is an oldie but a goodie: the cobbler. I would like for my fellow French to know that there is more to American desserts than just cookies and brownies – I am looking at you American Bakery in Paris on rue Notre Dame des Champs!!  (Evil Eye!) Seriously, bring out the cobblers, the coffee cakes, the pies… show us more than that. Surprise us!

For all the Frenchies out there craving American tastes in their kitchens, here is a rhubarb cobbler with a twist. A cobbler is an old-fashioned speciality where the fruit filling is traditionally poured into the dish and covered with a biscuit-like pastry dough. Here the twist is that the dough is not placed over the fruit filling as the traditional recipes call for. It’s delicious!

Ingredients:

3 cups (540 g) of chopped rhubarb – about 10 long stalks

3/4 cup (150 g) of brown sugar

4 Tbsp (60 g) of melted butter

2 eggs, beaten

1/2 cup (120 ml) of milk

1/2 cup (50g) of flour

2 tsp of baking powder

1 tsp of vanilla extract

1 cup (190 g) of white sugar

1 tsp of melted butter

Preheat your oven to 350° F (180° C – Th 4).

Mix the rhubarb with the brown sugar in a bowl. Mix well and set aside.

In a different bowl, mix 3 Tbsp of the melted butter (keep the last Tbsp for the end) with the eggs, the flour, the baking powder, the vanilla and the sugar. Use a whisk to beat the batter until smooth and consistent.

Use 1 tsp of butter to grease a pan (9″ x 11″ or 23 x 28 cm) and pour in the batter. Spread the rhubarb mix over the batter. Smooth and press it down so the top is even. Use a baking brush to delicately brush the remaining 1 Tbsp of butter over the top to get a nice brownish crust.

Bake for 60 min.

Rhubarb Cobbler with a Twist

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