Rhubarb Cobbler

I'm loving all the rhubarb recipes being posted this time of year! They sure bring back memories of childhood summers for me. I remember my mother's rhubarb patch in the back yard; I can even picture exactly where it was and often wonder if it's still there after all these years. Her favorite way to serve it was stewed, which we'd have for our dessert with lunch. And her pies were divine, pure rhubarb, no additions. I do make her pie once in a while, but must admit I have more fun making crisps and scones, or trying some of the other more creative rhubarb desserts out there. 
This cobbler recipe was a bit unusual as cobblers most often have a biscuit type dough on top with the fruit underneath. This recipe is reversed: there's a cake-like batter on the bottom with the fruit pressed into the top. Traditional cobbler or not, this is a marvelous treat for dessert. Serve plain, with cream on the side or a scoop of ice cream.

Rhubarb Cobbler
From Saveur. January, 2007

Ingredients:
3 cups chopped rhubarb
3/4 cup brown sugar
4 tbsp. butter, melted
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup sugar
1 tsp. shortening

Method:
Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.
In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.

Grease a 9" × 11" pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.