Ingredients
The following ingredients have 12 Servings
- 6 cups chopped rhubarb
- 3 cups flour
- 3/4 cup brown sugar
- 1 cup butter
- 1 tsp cinnamon (set aside for top crust)
- 4 eggs
- 1 cup cream
- 1 tsp vanilla
- 1/4 cup flour
- 1 1/2 cups sugar
- 1/4 tsp salt
Instruction
- Preheat your oven to 350 degrees F.
- Chop the fresh rhubarb to make 6 cups. Set aside.
- In a large bowl mix together the flour and brown sugar.
- Then use a pastry blender (or food processor) to cut in the butter. The mixture should look like coarse sand.
- Measure out 1 1/2 cups of the flour mixture and set aside.
- Take the remaining flour mixture and press it into a 9×13 baking dish.
- Bake it in the oven for 15 minutes, until the crust is lightly golden.
- While the crust is baking, you can make the custard: Beat the eggs until creamy, then add the vanilla, 1/4 cup of flour, the sugar, cream and salt. Mix until smooth (I like to use a hand blender to do this).
- Once the bottom crust has finished baking, sprinkle the chopped rhubarb evenly over it.
- Then pour the egg mixture over the rhubarb (see image above). Do not mix.
- Then take the remaining flour mixture and stir in 1 tsp of ground cinnamon.
- Then sprinkle the remaining flour mixture over the top of the custard.
- Bake for about 40 minutes, until the custard is set and the crust is golden.
- Let the rhubarb custard cobbler rest for about 1 hour, allowing the custard to finish setting.
