A delicious, custardy twist on a traditional rhubarb cobbler. Enjoy this tart and delicious taste of spring in North Idaho.
- 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
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Stir together rhubarb with cinnamon and 1 1/2 cups sugar. Set aside.
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.
Bake in preheated oven 40 to 45 minutes, until golden brown.
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.
I loved this recipe will definitely do it many many times I used more rhubarb than the recipe called for and added a little flower with the sugar on the rhubarb I was afraid it wouldn’t get thick enough came out perfect