And I’m back in the kitchen! After a short moving-imposed baking hiatus, I’m happy to say that desserts are back on the table. This blueberry rhubarb cobbler is the first “real” baked item in the new house. I made a frozen pizza a few weeks ago, but that didn’t turn out very well. The oven started smoking and the smoke detector went off. After closer inspection, there were some unidentifiable black crusty things hidden underneath the grate in the oven, which caused it to smoke …ooops. Now that we have a clean oven, I can bake all the cobblers and cakes I want!
|Not pictured: baking powder|
I also love the contrasting colors. Red strawberries and red rhubarb would look bland in comparison.
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 2 cups sliced fresh rhubarb
- 2 cups fresh blueberries
- 1 tablesppon butter
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup butter, softened
- 2 tablespoons coarse granulated sugar (or 1 tablespoon granulated sugar and 1 tablespoon brown sugar)
- 1/4 teaspoon ground nutmeg or cinnamon (or both if you love spices like me!)
For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter all at once. Stir until smooth.
Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg and/or cinnamon.