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My mom has this amazing recipe for rhubarb pie. Unfortunately she has forbidden me to ever share it! However, I recently made this rhubarb cobbler, which, while not as to-die-for as the pie, was pretty darn close. And that recipe I can share! It started as a recipe in the Joy of Cooking, but quickly became adapted to my particular style of cooking (whole wheat and honey instead of white and white). It was so good in fact, that I may have actually licked the pan when the last piece was gone…
The rhubarb in my garden is beginning to get leaves and I’m definitely seeing a pie in our future, however, this rhubarb came from the grocery store, the frozen section, in fact. What can I say? I was craving rhubarb! Thank goodness for modern conveniences. And rhubarb freezes quite well.
The original recipe, in addition to calling for white flour and sugar, also called for a pint of strawberries. I always like my rhubarb straight up, unadulterated. And somehow cooked strawberries just seem… sad. So, I left them out. Here’s the recipe, Amy-style:
- Preheat your oven to 375.
- Mix 4 cups of sliced rhubarb with 1/2 cup (at least) of honey and a tablespoon of cornstarch.
- Dump this into a 9×9 pan.
- In your Cuisinart pulse 1 C. whole wheat flour, 1/3 C. finely ground cornmeal, 2 TBSP cane sugar or sucanat, 1 1/2 tsp. baking powder and 1/2 tsp. sea salt with 5 TBSP of sliced butter.
- Add 2/3 C. cream or 1/2 C. milk (I used raw half and half)
- Press handfuls of this dough together to make rustic biscuits and lay them over the rhubarb.
- Brush the tops with milk and sprinkle with a little cane sugar.
- Bake 45-50 minutes, or until the top is brown and the juices are bubbling.
I ate this for dessert, breakfast, and about 15 snacks throughout the day, pretty much every time I walked by it on the counter. It has that wonderful puckery rhubarb tang set off by subtly sweet, crumbly biscuits on top. You’re going to love it!
