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Sunday, July 19, 2015

Rhubarb cobbler

A few days ago my friend Scott brought be a raspberry cobbler. I didn't know what a cobbler was beyond its shoe-mender definition. But I loved the cake. It was moist, sweet, a bit bready, and full of fruits. Since I had a lot of rhubarb at home I decided to try and make a rhubarb cobbler and it came out great. You can eat it straight out of the pan with a spoon but I recommend serving it lukewarm with a scoop of vanilla ice-cream, it's just perfect :-)

Recipe of the rhubarb cobbler (small pyrex dish)

2.4 dl milk
2.4 dl flour
2.4 dl sugar
5 dl rhubarb cut in 2cm-pieces
1.5 tsp baking powder
0.6 dl melted butter (4 tbsp)

extra: some more sugar for sprinkling

Whisk sugar, flour, baking powder and milk in a bowl. Add melted butter and mix.
Grease a pyrex dish with butter. Pour half of the batter, add half of the fruit, then pour the remaining batter and sprinkle the remaining fruit pressing them in a bit.
Sprinkle 2 tbsp sugar on top and bake approximately 50 min at 175 C. Then sprinkle another 2 tbsp of sugar and bake for another 10 min.

Let it cool down a bit and serve lukewarm as is or with some whipped cream, double cream, or vanilla ice-cream.

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