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Rhubarb Cobbler With Vanilla Bean Ice Cream

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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)
----------------------------------------------
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


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