Sugar High Friday: Cravings

Poor Jennifer, aka The Domestic Goddess, stuck in the hospital, unable to enjoy any of the sweets and treats that she is craving. Though she could wallow in self pity, she chooses instead to use this time for a better purpose - to gather from near and far the recipes and desserts of others in one blog event, where anyone can come to find something that will surely satisfy their cravings!

It is somehow appropriate that this event began with Jennifer, and is now returning to its home.

I have lots of cravings, most of which I try to ignore. Lately my biggest craving involves an iced green tea latte from Starbucks (which I've recently learned I can make on my own with ingredients I can get at my grocery store, yippee!)

But no, I didn't make one of those for Jennifer. (If I happen to pick up the ingredients before I go on vacation though, I will make one for her.)

Instead I went back to a basic recipe that I have made for years, both warm, comforting, and summery in an odd sort of way - rhubarb cobbler with vanilla ice cream.

Yes, this recipes is a warm cobbler, suitable for winter eating. But it is also a summery style dessert when you realize that for me to make it, I have to harvest the rhubarb fresh from my garden. I'd take a picture of my rhubarb patch to show, but I harvested it recently so it is looking pretty barren right now!

I hope this cobbler helps make you feel a bit better Jennifer! I know it made me feel better when I ate it last week!

Rhubarb Cobbler
From Better Homes and Gardens New Cook Book
No idea what year it is, or the publisher, neither shown in the book, but the book itself is over 30 years old and was given to my mother when she got married, in 1971.

For the filling:

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon each water and butter
4 cups 1 inch slices of rhubarb (I use more like 6 cups)

Mix all the ingredients together in a pot. Bring to a boil, cooking and stirring for 1 minute. Transfer to an oven safe, round baking dish.

Pre heat oven to 400F.

Topping:

1 cup sifted all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup milk
1 beaten egg

Sift together dry ingredients into medium sized bowl. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg, then add all at once to dry ingredients, stirring just until moistened.

Spoon biscuit topper in mounts on top of the rhubarb filling. Bake at 400F for 20-25 minutes. Serve warm with ice cream or cream.