Ree DrummondYields: 12 serving(s)Prep Time: 15 minsCook Time: 35 minsTotal Time: 50 minsSavePrintAll the goodness of cobbler with the delightful tartness of rhubarb. Divine with vanilla ice cream.Read MoreAdvertisement - Continue Reading BelowIngredientsPrint4 cups Chopped Rhubarb1 1/2 cups Sugar1/4 tsp. Salt2 Tbsp. Lemon Juice1/2 tsp. Almond Extract (optional)2 cups All-purpose Flour2 Tbsp. Sugar1/4 tsp. Salt1 Tbsp. Baking Powder1/4 cup Vegetable Shortening Or Lard1/4 cup Butter1/2 cup Whole Milk1 whole EggDirectionsPreheat oven to 400 degrees.In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Oh, do I love rhubarb. It’s so tart and strange and beautiful. So weird. So misunderstood.
Rhubarb reminds me of my grandmother. Not because she’s tart or strange or weird or misunderstood. She is beautiful, yes. But she’s not those other things. And anyway, none of those things are why rhubarb reminds me of my grandmother. Rhubarb reminds me of my grandmother because the little restaurant in the little town where she lived–the Ideal Cafe, to be exact–served rhubarb pie all day, all the time.