Rhubarb Cobbler with Vanilla Bean Ice Cream

1. 1

   Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish with 2 teaspoons butter.

2. 2

   In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice.

3. 3

   Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes.

4. 4

   Remove from the heat.

5. 5

   Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together.

6. 6

   Add the egg.

7. 7

   Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk.

8. 8

   Mix until thoroughly incorporated and the batter resembles a cake batter.

9. 9

   Pour the rhubarb into a greased 2 quart casserole dish.

10. 10

    Pour the batter over the rhubarb.

11. 11

    Bake for 30 to 35 minutes or until the center is done.

12. 12

    Spoon a heaping serving of the cobbler onto a shallow bowl.

13. 13

    Place one scoop of the ice cream to the side.

14. 14

    Garnish with fresh mint, powdered sugar, and cinnamon sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.