Rhubarb Cobbler
A delicious, custardy twist on a traditional rhubarb cobbler. Enjoy this tart and delicious taste of spring in North Idaho.
Ingredients
- 3 cups chopped farm fresh rhubarb
- 1 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 1/2 cup butter
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 2 cups boiling water
Instructions
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Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
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Stir together rhubarb with cinnamon and 1 1/2 cups sugar. Set aside.
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In a medium bowl, cream together 1/2 c of butter and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with rhubarb mixture. Drop butter in boiling water and pour all over rhubarb.
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Bake in preheated oven 40 to 45 minutes, until golden brown.
Recipe Notes
Luke and Emily Black own Lone Mountain Farms in Athol. They are pioneering small-scale heritage grain production in Kootenai County, in addition to growing hops for their own on-farm brewery (coming soon!) and running a subscription vegetable/berry/egg CSA. You can purchase their heritage grains at the Saturday Market.
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