| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Essnce10 | 8 | Servings | |
INGREDIENTS
| 2 | lb | Diced fresh rhubarb |
| 2 1/4 | c | Sugar, divided |
| 4 | T | Butter, plus |
| 4 | t | Butter, divided |
| Juice of one lemon | ||
| 1 | t | Salt |
| 1 | Egg | |
| 1 | T | Baking powder |
| 1 | c | Flour |
| 1/4 | t | Grated nutmeg |
| 1 | t | Ground cinnamon |
| 1 | T | Vanilla |
| 1/2 | c | Buttermilk |
| Vanilla bean ice cream | ||
| Fresh mint sprigs | ||
| Powdered sugar | ||
| Cinnamon sugar |
INSTRUCTIONS
Preheat the oven to 375 degrees. Grease a 2-quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2-quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 44.2mg
Sodium: 505.3mg
Potassium: 392.8mg
Carbohydrates: 75.9g
Fiber: 2.7g
Sugar: 58.9g
Protein: 4.1g