Plum and Rhubarb Cobbler

By Soo Kim and The Test Kitchen

Tested till perfect

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Plum and Rhubarb Cobbler

Plum and Rhubarb Cobbler
Photography by Edward Pond

This recipe makes 9 servings

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Nutritional Info
Per serving: about -
cal 297297 cal
pro 4 g4g pro
total fat 11 g11g total fat
sat. fat 7 g7g sat. fat
carb 46 g46g carb
fibre 2 g2g fibre
chol 29 mg29mg chol
sodium 161 mg161mg sodium
potassium 239 mg239mg potassium
% RDI: -
calcium 66 calcium
iron 99 iron
vit A 1212 vit A
vit C 1313 vit C
folate 2222 folate

Don't forgo the vanilla bean. It's the perfect accent for this vibrant tangy-sweet dessert.

Ingredients

  • 6 cups sliced pitted plums , (1-3/4 lb/790 g)6 cups sliced pitted plums, (1-3/4 lb/790 g)
  • 1 cup chopped rhubarb 1 cup chopped rhubarb
  • 2 tsp lemon juice 2 tsp lemon juice
  • 1 vanilla bean , split1 vanilla bean, split
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 2 tbsp flour 2 tbsp flour or cornstarch
  • 1 pinch salt 1 pinch salt
  • 1 pinch ground cloves 1 pinch ground cloves
  • Biscuit Topping:
  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 3 tbsp granulated sugar 3 tbsp granulated sugar
  • 1-1/4 tsp baking powder 1-1/4 tsp baking powder
  • 1/4 tsp baking soda 1/4 tsp baking soda
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk 3/4 cup buttermilk

Preparation

In large bowl, toss together plums, rhubarb and lemon juice; set aside.

In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch (2 L) square baking dish.

Biscuit Topping: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture.

Bake on baking sheet in bottom third of 375°F (190°C) oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes.

Additional information : Variations
Plum and Rhubarb Cobbler With Toasted Oat Biscuit Topping

Biscuit Topping: In skillet, toast 1/2 cup large-flake rolled oats over medium-low heat, stirring often, until lightly toasted, 5 to 7 minutes. Let oats cool. Replace 1/2 cup of the all-purpose flour with toasted oats. Substitute 1/4 cup packed brown sugar for the granulated sugar. Add 1/4 tsp ground nutmeg.

Plum and Rhubarb Cobbler With Cornmeal Biscuit Topping

Biscuit Topping: Replace 1/2 cup of the flour with cornmeal. Rub 1 tsp finely grated lemon zest with sugar before combining.

Source : Canadian Living Magazine: July 2011

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