If sass was a dessert, it would be Rhubarb Cobbler! It is sweet and tart and flavorful and pink! It has attitude! It's made from rhubarb, for heaven's sakes!
I have to tell you a funny and true story about this rhubarb cobbler...
My photographs are not up to my normal standards, sorry!... I blame it all on the rhubarb!
So, the story begins...
I was getting the warm, sassy rhubarb cobbler out of the baking pan and the creamy, dreamy soft ice cream out of the container... and I was overcome by all the yumminess! I was finding it hard to concentrate on correct lighting and positioning of my subject and setting the ISO....
I took a few photos... the cobbler smelled wonderful! The ice cream, beginning to melt, was sliding into the rhubarb in vanilla puddles and looks scrumptious!!! The ever so slight aroma of cinnamon was wafting through the air... I was thinking of how fabulous the rhubarb cobbler would taste and not so much about F-stop and background and white balance!
What's a blogger to do?
I said out loud, "Oh heck, that's enough pictures!"... and I ate the whole bowl of rhubarb deliciousness right there... in my laundry room... where the little table sits ready for food shots because it give the best light! Right there...right before dinner... before I was done the photo shoot!
I was overcome, I tell you!... and so so happy!
So, my apologies for the less than perfect pictures, but this should be a testament to how exceptional this rhubarb cobbler is! It really is!
Sassy Rhubarb Crisp
1 cup flour
3/4 cup rolled oats
2/3 cup brown sugar
1/2 cup melted butter
4 cups rhubarb, diced
7/8 cup water
1 cup sugar
1tsp cinnamon
2 tsp cornstarch
1/2 tsp vanilla
Preheat onen to 375 degrees.
Mix flour, oats, sugar and melted butter in a bowl. Put 1/2 of the crumbled mixture in a greased 8x8 ovenproof pan.
Put the rhubarb on top of the crumble.
In a large saucepan heat water, sugar,. cinnamon, cornstarch and vanilla over medium heat. Bring to a slow boil, stirring constantly. Cook until the sugar melts and the sauce is slightly thickens. Pour the sauce over the rhubarb.
Sprinkle with the remaining crumbs.
Bake for 30 minutes, until golden brown and hot and bubbly.
The best way to serve Rhubarb Cobbler is warm with ice cream that has been left out of the freezer to soften.
Okay, just talking about it makes me want to go back for another bowl!
Printable Recipe
Mmm, yum! It sure looks good, Yvonne! We've been eating rhubarb every day for a week now. It is so delicious and you can do so much with it! Your pictures are lovely by the way. Have a delightful day.
ReplyDeleteBlessings,
Sandi
Sometimes a girl has to do what a girl has to do! I know I would have done the same thing! Yummy! xo
ReplyDeleteOh my gosh Yvonne that looks so good!! Reading your post made me want to reach right into my computer and grab that bowl LOL!!
ReplyDeleteLife is short ... Eat dessert first !!!!!
ReplyDeleteYvonne, how can you tempt me like this? My diet does allow such deliciousness but I can dream about it I guess. Your story is funny and you did what anyone would have done, except those with a stronger will than you or me.---------- Shannon
ReplyDeleteShould be does NOT allow
ReplyDeleteGosh I wish I could have some right now! So thanks for sharing the recipe so I can have some another day!
ReplyDeleteLooks like a great dessert Yvonne! Love me some rhubarb:@)
ReplyDeleteI'm soooo glad you got carried away with the deliciousness of your rhubarb crisp. It was irrestible!!! "Desserts first, photos last" should be your motto.
ReplyDeleteYvonne,
ReplyDeleteI wish to have some here in Brasil right know, it looks Delicius!
Dani
Yvonne, your photos are always gorgeous! You know, never deny yourself dessert...look what happened to those ladies on the Titanic! :-)
ReplyDeleteThis looks fabulous and I know it tastes the same. Thanks for sharing!
xo
Pat
I've never had rhubarb cobbler. Obviously, I have to put a stop to that situation! Thanks so much for the recipe. Cherry Kay
ReplyDeleteI have never had rhubarb. But this looks so delicious. Someday I will get some rhubarb and make this.
ReplyDeleteDenise
Hi Yvonne, The image of you sitting in your laundry room eating up that cobbler is hilarious!!! More cobbler, less laundry! I've only had rhubarb in strawberry rhubarb pie, which I love, but your recipe sounds and looks delicious. I think I will try it. Linda
ReplyDeleteLinda, I wasn't sitting... I was standing!
DeleteI have never tasted rhubarb!!! Joe LOVES it and hasn't had it since his Mother made it for him. I would love to taste this, it looks DELISH!!!!!!!! I don't blame you one little bit for eating it , in the laundry room or at the table. I think the pics look great:) XO, Pinky
ReplyDeleteOh Yvonne, that is so funny. Your pictures are gorgeous!! Thanks so much for keeping it real! I much prefer that in blogging. I will be trying this very soon. We planted 4 new rhubarb plants last year. Yippee!!
ReplyDeleteIt is the season... such ruby red rhubarb you have! I picked mine on a weekend in the country and just chopped it up this morning... all ready to go for great desserts like this!!
ReplyDeleteYou have totally captured the essence of rhubarb crumble, "sassy." :) Beautiful pics.
ReplyDeleteOh yummy! My mom has a huuuuge patch of rhubarb growing in her garden in Nova Scotia, and makes all kinds of yummy stuff like cobbler from it. Your recipe looks fabulous!
ReplyDeleteYvonne -- your sassy dessert looks FABULOUS!!
ReplyDeleteHappy Weekend :)
Blessings!
Gail
Oh Yum, yum and a great story, something I myself may have done as well (teehee)
ReplyDeleteAnita's Parisian Party
xoxo
Karena
Art by Karena
I've made this recipe for years and totally agree with you .... amazing! I understand.
ReplyDeleteYvonne, This looks so yummy! I wouldn't be able to contain myself either! Looking forward to trying this as a GF version. Thanks so much for sharing! :-)
ReplyDeleteSharla
Hi Yvonne!
ReplyDeleteYour rhubarb crumble looks wonderful!
I have so much rhubarb surrounding our garden! I'm a little behind in harvesting it... Of course I had to make strawberry rhurbarb with dumplings {Jason's favorite} while he was visiting last week... but there's still so much growing that needs to be thinned! I love the idea of putting some of the crumble on the bottom... I've never thought of that!
Wishing you a lovely weekend ~
Blessings always,
~ Maria
Yvonne,
ReplyDeleteToo darn funny, dear friend!!!
"Oh! I can't believe I ate the whole thing"...kinda moment! Have you ever noticed there aren't many photos On Crooked Creek of finished food (and recipes) on the plates or dinner table??? "Mr. Ed" says, "When the foods done...it's time to eat NOT take photos"!!! Your photos are gorgeous!!! I'm sure the food was simply divine! Living proof!!!
Fondly,
Pat
This looks absolutely wonderful! I love rhubarb, and I love different fruit cobblers, especially in the summertime when I can use fresh fruit! What a wonderful blog you have, I'm your newest follower! :o)
ReplyDeleteYvonne,
ReplyDeleteIf I could take a bite from the screen I would.
It looks delicious. I'm going to have to try this very soon.
You gave me my morning giggle! ooooooh! I wish I was right there eating along side of you...we would have been giggling together!
ReplyDeleteI made this for dessert tonight. OMG, wonderful recipe! Thanks so much.
ReplyDeleteDefinitely going to try this, it looks amazing, I wish I could have a bite right NOW! Thanks for sharing!
ReplyDeleteKiwi fruit Green & Gold information
I love the story behind the picture! As the saying goes, "A picture is worth a thousand words." I can guarantee you that each time I make this delicious cobbler, I most likely will visualize you eating it! I'm going to make it for my Son's birthday this weekend in place of rhubarb pie I usually make. He loves rhubarb. Thank you so much. PS I love your blog!
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