There have been 3 huge bags of rhubarb in the freezer down at the garden from last Spring. So...I snatched a bag to make cobbler. I threw this recipe together and I thought it turned out lovely, especially with some good vanilla ice cream. If you don't like a lot of ginger, feel free to tone it down a bit. I just noticed this week that the rhubarb is popping up again, just in time to get through last years stash I suppose!
Apple Rhubarb Cobbler
4 tbs unsalted butter, browned
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
3/4 cup sour cream
3 cups sliced apples
3 cups rhubarb cut into 1/2 inch pieces
1/2 cups sugar
1 tbs flour
1/4 cup minced crystallized ginger
1 tsp fresh lemon juice
1. In a large bowl mix apples, rhubarb, sugar, tbs flour, ginger, and lemon juice. Spread into the bottom of your pan (I used a 9 inch cast iron).
2. Place flour, baking powder, salt, and the remaining 1/2 cup of sugar in a medium-size bowl and whisk to combine.
3. Lightly beat the egg in a medium-size bowl. Add the sour cream and butter and stir to combine. Pour the egg mixture into the flour mixture and stir with a rubber spatula until just combined. Do not overmix or the topping will be tough.
4. Drop spoonfuls of the topping mixture on the filling. There may be gaps, but as the cobbler bakes the topping will spread out to cover the fruit.
5. Bake the cobble until the fruit juices bubble up around the edges of the baking pan and the topping turns golden, 45-50 minutes minutes. Let the cobbler cool for at least 15 minutes before serving.