After putting on her detective hat, Dawna figured out that our neighbour, Jack, had placed the gift on her car. When she went over to thank Jack, he showed her the leaves that he had cut off the rhubarb. Dawna brought one of the leaves home to show us and I had to snap a picture. The rhubarb leaf was 28” across – it was huge!
Well Dawna's wasn't an upside down cake -- it was a rhubarb cobbler which turned out great! The fruit was tender, not too sweet, and smelled wonderful. The cake cobbler on top was light and soaked up some of the rhubarb juices. Naturally, Dawna served it with whipped cream on top, just to make it extra decadent.
For those of you who don’t have your own favourite recipe for a Rhubarb Cobbler, here is Dawna’s recipe that you can try -- it really is delicious. Enjoy!
¾ c white sugar
2 tbsp cornstarch
4 c chopped rhubarb
1 tbsp water
1 tbsp butter, diced
1 tsp gr cinnamon
- Lightly grease a 9” square baking dish. Preheat oven to 400 degrees F.
- In a saucepan, mix sugar and cornstarch. Stir in rhubarb and water and bring to a boil. Cook and stir for 1 minute more. Transfer rhubarb to prepared baking dish. Dot with diced butter and sprinkle with cinnamon.
1 c all-purpose flour
1 tbsp white sugar
1-1/2 tsp baking powder
¼ tsp salt
¼ c butter
¼ c milk
1 egg, slightly beaten
2 tbsp white sugar
- In a medium bowl, sift together flour, 1 tbsp sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In another small bowl, mix the milk and egg. Add all at once to the dry ingredients and stir lightly just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
- Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
Can be served right out of the oven or little it sit for a few minutes to let it cool a little. Serve with whipped cream mixed with a little cinnamon!
Thanks Dawna for another great recipe!
Cheers to comfort food -- country style!