A while back, Mary suggested trying custard pies (minus the crusts) for breakfast. I finally got around to making a rhubarb one this morning. If you cut up the rhubarb the night before, the recipe comes together pretty quickly in the morning. Yum.
This recipe is almost identical to the one Mary gave me:
5 cups cut up rhubarb (about) - put in 9 x 13 pan. (I have a "new" 10" deep dish pie pan that I used just so I could try it out)
1/8 t. baking soda - sprinkle over the rhubarb
1 c. cream (or half and half)
6 eggs
6 T. cornstarch
1/8 t. salt
Mix these 4 ingredients in a blender (can use a mixer, but the blender is more convenient for me)
1 2/3 c. sugar (I used evaporated cane juice) - sprinkle over the rhubarb
Pour egg mixture over the top and bake at 350 degrees for about an hour.
Showing posts with label Rhubarb. Show all posts
Showing posts with label Rhubarb. Show all posts
Friday, August 7, 2009
Wednesday, July 8, 2009
Lower Sugar Rhubarb Cobbler
Another one of those maybe-not-the-healthiest-breakfast-in-the-world breakfasts. A while back, my sister-in-law gave me this recipe for lower sugar rhubarb cobbler. I made it earlier this week, and we had the leftovers for breakfast the next day. With vanilla ice cream. Quite decadent.
Preheat oven to 400 degrees
Spread in the bottom of a 9 x 13 pan:
4 cups cleaned and cut up rhubarb (1/2" pieces)
Sprinkle with:
1/4 teaspoon baking soda (this helps to neutralize the tartness of the rhubarb)
Set aside.
Combine in a bowl:
2 c. flour
1/2 c. sugar
2 T. coconut oil (or butter)
4 t. baking powder
1/2 t. salt
Stir in
1 c. water until mixture is crumbly.
Set aside
Combine in small bowl:
1 c. sugar
1 T coconut oil (or butter)
Mix until crumbly. Set aside
Pour
1/2 c. boiling water over the rhubarb
Top evenly with the flour mixture.
Sprinkle with the sugar-oil mixture
Bake until bubbly and beginning to brown, 35-45 minutes.
I made this with white bread flour this time. It turned out great, with a nice crusty top. I tried it about a month ago with whole wheat pastry flour, but I missed the part about adding the water to the flour mixture. It didn't turn out as great, more of a crisp than a cobbler, but my family still liked it. I might try playing around with the recipe to see if I can soak the flour.
My sister-in-law got this recipe from a newspaper. The original author was Teresa Corsello of Sugar Grove (I assume Illinois)
Preheat oven to 400 degrees
Spread in the bottom of a 9 x 13 pan:
4 cups cleaned and cut up rhubarb (1/2" pieces)
Sprinkle with:
1/4 teaspoon baking soda (this helps to neutralize the tartness of the rhubarb)
Set aside.
Combine in a bowl:
2 c. flour
1/2 c. sugar
2 T. coconut oil (or butter)
4 t. baking powder
1/2 t. salt
Stir in
1 c. water until mixture is crumbly.
Set aside
Combine in small bowl:
1 c. sugar
1 T coconut oil (or butter)
Mix until crumbly. Set aside
Pour
1/2 c. boiling water over the rhubarb
Top evenly with the flour mixture.
Sprinkle with the sugar-oil mixture
Bake until bubbly and beginning to brown, 35-45 minutes.
I made this with white bread flour this time. It turned out great, with a nice crusty top. I tried it about a month ago with whole wheat pastry flour, but I missed the part about adding the water to the flour mixture. It didn't turn out as great, more of a crisp than a cobbler, but my family still liked it. I might try playing around with the recipe to see if I can soak the flour.
My sister-in-law got this recipe from a newspaper. The original author was Teresa Corsello of Sugar Grove (I assume Illinois)
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