It’s back, it’s back, it’s baaaaack!!!! And I couldn’t be any happier.
Rhubarb. I’m super serious about the stuff, except I still don’t know if it’s a fruit or a vegetable. As if that changes anything though.
What I do know is that growing rhubarb in the backyard is a great idea. This plant couldn’t be any easier, no replanting, very little maintenance, and most importantly, could it taste any better? I think not.
Probably one of my favourite all time life deserts is a Banana Rhubarb Crisp and yes it has already been made this spring (and what is a favourite all time life desert? I don’t even know, it just feels right, it makes sense). But stewed rhubarb is amazing on ice cream, combining rhubarb with strawberries couldn’t be better and don’t even get me started on rhubarb galettes. Ps. I have never once in my life exaggerated anything. Ever.
And here is the latest rhubarb dessert to be added to the list. Rhubarb Cobbler. Yet another good idea. I probably wouldn’t go so far as to call this a cobbler, more like a cake. As if that’s a problem though.
Regardless this is good, I ate a lot of it, and, I regret nothing.
PPS. am I the only one who thinks that rhubarb couldn’t be any prettier? Anyone?
Adapted from The Vancouver Sun
3 cups rhubarb chopped into 1 inch pieces
3/4 cup brown sugar 1/2 tsp cinnamon
1 1/2 cups flour 1 tsp baking powder
1 tsp baking soda 1/4 tsp salt
4 tbsp melted butter 2 eggs
1/2 cup milk 1 tsp vanilla
1 cup sugar 1/2 cup sliced almonds
Preheat oven to 350F.
Butter a 9 x 13 baking dish.
In a medium bowl, combine the rhubarb, brown sugar and cinnamon. Set aside.
In a large bowl, combine the dry ingredients.
In a separate bowl, beat the butter, eggs, milk and vanilla. Add to the dry ingredients and beat only until smooth.
Spread the batter into the buttered baking dish, then evenly spread the rhubarb mixture over the batter. Sprinkle with the sliced almonds.
Bake for 40 minutes or until puffed and brown.
Serve warm. With ice cream. As if you needed to be told that.