Cranberry Rhubarb Cobbler

Serves 6 | Prep: 10 min | Cook: 40 min

Ingredients

2 cups fresh cranberries
1 cup frozen rhubarb, unthawed
1 1/4 cup brown sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla
1 cup flour
1/3 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup unsalted butter, cut in small pieces, plus a little more for baking dish
1 cup buttermilk>
vanilla ice cream, for serving

Instructions

Preheat the oven to 375 degrees. Prepare 6 ramekins or small baking dishes by lightly buttering and place on a baking sheet.

In a small saucepan, combine the fresh cranberries, frozen rhubarb, brown sugar, cornstarch and vanilla. Place over medium heat and cook until the cranberries pop and the mixture is nice and thick, about 10 minutes. Divide the filling evenly among the ramekins.

In a medium bowl, whisk together the flour, granulated sugar, salt and baking powder. Using a pastry cutter or two forks, cut in the butter until the flour mixture resembles course crumbs. Stir in the buttermilk until the dough just comes together. Drop the dough by tablespoon-full over the cranberry-rhubarb filling.

Bake for about 30 minutes, or until the cobbler topping is golden brown and fluffy and the filling is bubbling. Remove from oven and serve while warm, with vanilla ice cream.

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