Rhubarb Cobbler

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Rhubarb cobbler.

This dessert is a bit nostalgic. It was my signature dessert back in the day in Calgary when we entertained large groups of friends almost every week. We had a wonderful group of friends with kids of similar ages and every weekend we were at each other’s homes for long lunches that lasted the whole day and into the evening. You know who you are. 

Life changes, we are no longer in Calgary, all the kids of our group are grown and living their own lives. 

These days entertaining large groups is a bit of a challenge but if I was cooking for a crowd I’d probably make this dessert when rhubarb is in season. It also works with frozen rhubarb and I tend to keep some in the freezer to extend its season.

I haven’t made it in ages but thought it would be fun to try it again. It’s a large recipe that I used to make in an 16-18” wide round copper pan with handles. This time I tried to halve it for a smaller group. 

Here is the full recipe. If I remember correctly I used to make one and a half of the topping to cover the large pan. 

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Filling:

1 1/2 cups sugar
1/2 cup cornstarch
2 1/2 cups apple cider or apple juice

9 cups rhubarb
2 cups blueberries

Combine sugar, cornstarch and apple cider in a large pot and bring to a boil.
Add rhubarb, lower heat to simmer and continue cooking until rhubarb softens, about 10 min, stirring frequently and being careful not to let it burn at the bottom.

Pour rhubarb and blueberries into baking pan.

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Topping:

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt

1 cup milk
½ cup melted butter

Put flour, sugar, baking powder and salt in a bowl and stir to combine.
All at once add milk and melted butter.
Mix with a wooden spoon until combine, do not overmix.

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Assembling:

Spoon topping over rhubarb-blueberries beginning at the edges and working your way to the middle. Don’t worry if there are spaces, the topping expands as it bakes.

Sprinkling:

½ teaspoon nutmeg
1 tablespoon sugar

Grate nutmeg over and sprinkle with the sugar.

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Baking:

Bake at 350F until the topping is golden and the filling bubbles underneath. Make sure the pastry is baked through. Test it by inserting a knife to see if it comes out clean. 

Serve warm with ice cream.

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