Top this Cranberry Rhubarb Cobbler with a scoop of vanilla ice cream for a cozy winter dessert. This recipe is made in six small ramekins for perfectly-sized individual desserts.
1/4cupunsalted buttercut in small pieces, plus a little more for baking dish
1cupbuttermilk
vanilla ice creamfor serving
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Instructions
Preheat the oven to 375°F. Prepare 6 ramekins or small baking dishes by lightly buttering and place them 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.