Rhubarb Cobbler Cake

Rhubarb, like ramps or scapes, is a once a year thing.

It's a spring thing. If you don't get 'em now, then you are out of luck.

Rhubarb has a beautiful red and green stalk and yet is kind of creepy looking.
I love the smell when it is cooking, it's spicy and exotic & sexy in a weird way.

It is a vegetable, not a fruit.
It is very easy to grow in your garden (but what are you going to do with it all???).



Ok, now that we have touched on some of the points on rhubarb, let's continue.

This dessert is sort of a cobbler and sort of cake.
It is one of my favorite spring desserts of all time.
It's easy and fantastic.

Enough said.

I recommend baking the cobbler in a glass or ceramic baking dish, about 8" x 8", otherwise it will stick in the pan (believe me, I have been there).



Rhubarb Cobbler Cake:

2 stalks of rhubarb (I used 1 huge one), sliced (about 2 cups)
1/4 cup of water, plus 2 tbsp
1/2 cup sugar
1 1/2 tsp cornstarch

Mix all these ingredients and simmer in a heavy saucepan for about 3 minutes until sugar is dissolved.

Batter:
1 cup flour
1 3/4 tsp baking powder
1/2 tsp salt

1/2 cup sugar
1 large egg
1/2 cup whole milk
1 stick butter, melted
1 tsp vanilla

Mix first 3 dry ingredients, then add sugar and wet ingredients to bowl.
Mix until combined.

In a greased glass or ceramic baking dish, pour batter into 8" x 8" pan smoothing with rubber spatula.

Pour the rhubarb syrup mixture on top of the batter.



Bake in a 375F oven for 35-40 minutes until top is golden.
The batter will rise and bake over the fruit.



Serve warm or room temperature.



No ice cream needed.