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Cobbler, Rhubarb (D, TNT)
Source: Gourmet March 2004
Serves: 6 to 8

1 pound fresh rhubarb stalks, cut into 1/2" pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
1 cup light brown sugar, packed
2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 stick cold unsalted butter, cut into 1/2" cubes
1/3 cup whole milk
2 large eggs,1 separated

Whiskey Cream:
1 cup chilled heavy cream
2 tablespoons confectioners' sugar
1 tablespoon whiskey
1/2 teaspoon vanilla

Make Cake:
Put oven rack in middle position and preheat oven to 400°F. Butter a 10" glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.

Toss rhubarb with brown sugar in a bowl until coated.

Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.

Whisk together milk, whole egg, and yolk.

Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.

Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.

Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.

Make Whiskey Cream and Assembly:
Beat cream with confectioners' sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.

Serve cake warm or at room temperature with whiskey cream.

Cook's Notes:
Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.

Poster's Notes:
This is more of a cobbler, only with the cake part underneath as well as on top of the rhubarb layer. I just made this and it was delicious. We are coming to the end of rhubarb season here, so this was a final fling.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A