Rhubarb Cobbler With Vanilla Bean Ice Cream
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Rhubarb Cobbler With Vanilla Bean Ice Cream
  Rhubarb    Vanilla    Cobblers    Beans    Creams  
Last updated 6/12/2012 1:00:02 AM. Recipe ID 23069. Report a problem with this recipe.
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      Title: Rhubarb cobbler with vanilla bean ice cream
 Categories: E.
      Yield: 4 Servings
 
      2 lb Diced fresh rhubarb
  2 1/4 c  Sugar, in all
      4 tb Butter plus 4 teaspoons,
           Divided
           Juice of one lemon
      1 ts Salt
      1    Egg
      1 tb Baking powder
      1 c  Flour
    1/4 ts Grated nutmeg
      1 ts Ground cinnamon
      1 tb Vanilla
    1/2 c  Buttermilk
           Vanilla bean ice cream
           Fresh mint sprigs
           Powdered sugar
           Cinnamon sugar
 
  Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish
  with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups
  sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a
  syrup begins to form and the rhubarb starts to soften, about 6 to 7
  minutes. Remove from the heat. Using an electric mixer, cream the
  remaining 2 teaspoons butter and sugar together. Add the egg. Slowly
  add the baking powder, flour, nutmeg, cinnamon, vanilla, and
  buttermilk. Mix until thoroughly incorporated and the batter
  resembles a cake batter. Pour the rhubarb into a greased 2 quart
  casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35
  minutes or until the center is done. Spoon a heaping serving of the
  cobbler onto a shallow bowl. Place one scoop of the ice cream to the
  side. Garnish with fresh mint, powdered sugar, and cinnamon sugar.
  
  Yield: 8 servings
  




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Recipe ID 23069 (Apr 03, 2005)

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