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However, last week Smitten Kitchen published a recipe for rhubarb cobbler. While I have been too exhausted to cook (my 3 year old thinks 5 a.m. is an appropriate time for waking up AND having a tantrum!), I was intrigued by the use of cooked egg yolks in the dough, how simple it seemed and how delicious it sounded. So, I raced out to the supermarket and forked over a ridiculous amount of money for early rhubarb. (Russo's in Waterown is selling it for under $2.00 pound!)
Finally, this time I grated some nutmeg and powdered ginger on top after it was cooked (FoodieDaddy is also not a ginger fan). Next time I will grate some fresh ginger directly into the rhubarb to add a hint of spice.
On a rhubarb roll, I also tried the Rhubarb Crumble published on the Smitten Kitchen site a few years ago. If anything, it was easier, not quite as fabulous, but certainly great for an end-of-a-long-day kind of dessert.
Rhubarb Cobbler Adapted from Smitten Kitchen
For dough
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon half and half
For rhubarb
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
1/2 cup sugar
2-inch piece of vanilla bean, split lengthwise, pulp scraped
2 tablespoons cornstarch
1 tablespoon sugar
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together.
Form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 21/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to sit at room temperature for 15 minutes.
Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with half and half and sprinkle with sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes.If you have any extra biscuit dough, just lay them on a cookie sheet covered in parchment paper or foil. Put them in the oven at 350 for about 25 minutes. (I just put them on a toaster tray, right in the oven next to the cobbler.)
Rhubarb Crumble adapted from Smitten Kitchen
For the topping:
1 1/3 cup flour (I used half white whole wheat flour to pretend this was healthy)
1 teaspoon baking powder
6 tablespoons sugar
Zest of one lemon (optional but it adds a nice flavor)
3/4 stick unsalted butter, melted
For the filling:
2 cups rhubarb, chopped into 1-inch pieces
Juice of one lemon
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, lemon juice, sugar, cornstarch and a pinch of salt in a 9 inch pie plate or 2 quart pan.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
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