serves 6 to 8
Fresh rhubarb is delightfully tart and yummy especially when baked inside a buttery cobbler crust. This simple country dessert is great as is but, you can dress it up by serving it in pretty glass dessert bowls with a spoonful of vanilla ice cream and sliced fresh strawberries.
3/4 pound rhubarb, trimmed, washed and cut into 1" lengths
1 cup sugar
1
tablespoon orange juice
1 ¼ cups flour
½ teaspoon salt
3
teaspoons baking powder
6
tablespoons butter, cut into small chunks
2
large eggs
1
teaspoon pure vanilla extract
1/3
cup milk
Preheat oven to 350 degrees.
Stir the rhubarb, ¼ cup of the sugar and orange juice together in a large bowl and set aside to macerate.
In a small mixing bowl, whisk together the flour, salt and baking powder and set aside.
In another bowl, cream the butter and the remaining 3/4 cup sugar together with an electric mixer set on high speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat until smooth. Blend in the vanilla, reserved dry ingredients and milk and mix to form a smooth, thick batter (but do not over mix). Spread the batter into a buttered 8" round deep dish casserole and using a slotted spoon scatter the sugared rhubarb chunks in a single layer on top. Bake until golden brown on top and a cake tester inserted in the middle comes out free of batter, 30 to 35 minutes. Use a large spoon to scoop servings into dessert bowls. Serve warm or room temperature.