Cherry-Rhubarb Cobbler
Strawberry season has come and gone, but we are in full-fledged cherry season.
This morning (while it was still cool) I made a Cherry-Rhubarb "Cobbler" (the recipe says cobbler, but it's really more like a fruit crisp). I normally don't bake with sweet cherries, but Drake found this recipe and wanted to give it a try. When it came out of the oven, he couldn't resist having some for breakfast, complete with ice cream. Next time, I'll probably increase the amount of fruit filling relative to the topping (6 cups of fruit rather than 4).
Cherry and Rhubarb Cobbler
Fruit Filling
2 cups Sweet WA Cherries; washed and pitted
2 cups Rhubarb; washed and chopped
1/3 cup Granulated Sugar
1 Tbl. Cornstarch
2 tsp. Fresh Lemon Juice
Topping
3/4 cup All-purpose Flour
1/4 cup Brown Sugar
1/4 cup Powdered Sugar
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/2 cup Walnuts; coarsely chopped
1/3 cup Butter; melted
1. Pre-heat oven to 375 degrees.
2. Lightly butter a 2 quart casserole dish.
3. Place cherries and rhubarb in a medium sized mixing bowl.
4. Combine the sugar and cornstarch and sprinkle over fruit mixture.
5. Add the lemon juice and toss gently. Transfer to prepared baking dish.
6. Sift together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Add the walnuts. Pour in the butter and toss with a fork to form large crumbs.
7. Sprinkle topping over filling.
8. Bake for approximately 30 minutes or until crumbs begin to brown and filling juices are bubbling. Serve slightly warm or at room temperature.
Fruit Filling
2 cups Sweet WA Cherries; washed and pitted
2 cups Rhubarb; washed and chopped
1/3 cup Granulated Sugar
1 Tbl. Cornstarch
2 tsp. Fresh Lemon Juice
Topping
3/4 cup All-purpose Flour
1/4 cup Brown Sugar
1/4 cup Powdered Sugar
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/2 cup Walnuts; coarsely chopped
1/3 cup Butter; melted
1. Pre-heat oven to 375 degrees.
2. Lightly butter a 2 quart casserole dish.
3. Place cherries and rhubarb in a medium sized mixing bowl.
4. Combine the sugar and cornstarch and sprinkle over fruit mixture.
5. Add the lemon juice and toss gently. Transfer to prepared baking dish.
6. Sift together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Add the walnuts. Pour in the butter and toss with a fork to form large crumbs.
7. Sprinkle topping over filling.
8. Bake for approximately 30 minutes or until crumbs begin to brown and filling juices are bubbling. Serve slightly warm or at room temperature.
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