Rhubarb And Raspberry Sourdough Cobbler
From moxie2burn 14 years ago
- 60 to make
- Serves 6
Homey and sophisticated at the same time, this cobbler is just perfectly Alaskan: rhubarb, raspberries, sourdough. The fruit mixture is pretty tart, which is the way my family likes it; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.
Ingredients
- fruit mixture: shopping list
- 4 1/2 cups rhubarb stalks cut into 1-inch pieces shopping list
- 1 1/2 cups raspberries shopping list
- 1 cup white sugar shopping list
- 2 Tablespoons of quick cooking tapioca shopping list
- 1 teaspoon of grated orange peel shopping list
- nonstick cooking spray shopping list
- Cobbler crust: shopping list
- 1 cup flour shopping list
- 1/4 cup sugar shopping list
- 1 1/2 tsps baking powder shopping list
- 1/2 tsp salt shopping list
- 4 T butter shopping list
- 1/2 cup sourdough starter shopping list
- 1/2 cup milk shopping list
How to make it
- In a bowl, mix the rhubarb with the sugar, tapioca, and orange zest; gently fold in the raspberries. Let sit to macerate for 30 minutes to an hour.
- Combine flour, sugar, baking powder and salt. Cut in butter until mixture looks like meal; stir in milk and starter.
- Give the fruit mixture a quick stir and pour into a lightly sprayed 9"x9" baking dish.
- Drop the batter evenly by spoonfuls on the fruit.
- Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
- Serve warm with vanilla bean ice-cream or cooled with whipped cream.
People Who Like This Dish 1
- midgelet Whereabouts, Unknown
- moxie2burn Matanuska-Susitna Valley, Alaska
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