If sass was a dessert, it would be Rhubarb Cobbler! It is sweet and tart and flavorful and pink! It has attitude! It's made from rhubarb, for heaven's sakes!
I have to tell you a funny and true story about this rhubarb cobbler...
My photographs are not up to my normal standards, sorry!... I blame it all on the rhubarb!
So, the story begins...
I was getting the warm, sassy rhubarb cobbler out of the baking pan and the creamy, dreamy soft ice cream out of the container... and I was overcome by all the yumminess! I was finding it hard to concentrate on correct lighting and positioning of my subject and setting the ISO....
I took a few photos... the cobbler smelled wonderful! The ice cream, beginning to melt, was sliding into the rhubarb in vanilla puddles and looks scrumptious!!! The ever so slight aroma of cinnamon was wafting through the air... I was thinking of how fabulous the rhubarb cobbler would taste and not so much about F-stop and background and white balance!
What's a blogger to do?
I said out loud, "Oh heck, that's enough pictures!"... and I ate the whole bowl of rhubarb deliciousness right there... in my laundry room... where the little table sits ready for food shots because it give the best light! Right there...right before dinner... before I was done the photo shoot!
I was overcome, I tell you!... and so so happy!
So, my apologies for the less than perfect pictures, but this should be a testament to how exceptional this rhubarb cobbler is! It really is!
Sassy Rhubarb Crisp
1 cup flour
3/4 cup rolled oats
2/3 cup brown sugar
1/2 cup melted butter
4 cups rhubarb, diced
7/8 cup water
1 cup sugar
1tsp cinnamon
2 tsp cornstarch
1/2 tsp vanilla
Preheat onen to 375 degrees.
Mix flour, oats, sugar and melted butter in a bowl. Put 1/2 of the crumbled mixture in a greased 8x8 ovenproof pan.
Put the rhubarb on top of the crumble.
In a large saucepan heat water, sugar,. cinnamon, cornstarch and vanilla over medium heat. Bring to a slow boil, stirring constantly. Cook until the sugar melts and the sauce is slightly thickens. Pour the sauce over the rhubarb.
Sprinkle with the remaining crumbs.
Bake for 30 minutes, until golden brown and hot and bubbly.
The best way to serve Rhubarb Cobbler is warm with ice cream that has been left out of the freezer to soften.
Okay, just talking about it makes me want to go back for another bowl!
Printable Recipe
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