Rhubarb Cobbler With Vanilla Bean Ice Cream Recipe

Rhubarb Cobbler With Vanilla Bean Ice Cream Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 lbs: Diced fresh rhubarb,
2 1/4 cup: Sugar, in all
4 tbsp: Butter plus 4 teaspoons,
Divided,
Juice of one lemon,
1 tsp: Salt,
1: Egg,
1 tbsp: Baking powder,
1 cup: Flour,
1/4 tsp: Grated nutmeg,
1 tsp: Ground cinnamon,
1 tbsp: Vanilla,
1/2 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


Source from luhu.jp