Wednesday, July 17, 2013

Peach Rhubarb Cobbler

I know that on Monday I went on and on about how good peaches are and how amazing a fresh tomato can be.  I know that that was all information you already knew and you definitely didn't need to be told again.  I also, know that not everyone is swooning over peaches like I am right now.  But actually that last one, I don't get.  Why aren't you swooning?
Are you not into salads?  Is that it?

How about desserts?  How about fresh fruit with a sweet doughy cake over the top?  Maybe if it was served warm with vanilla ice cream melting over the top?  Yeah, I thought that would do the trick.

4 peaches
3/4 lb. rhubarb
2 Tbsp. butter, melted
pinch cinnamon
pinch nutmeg
1 Tbsp. cornstarch
1/2 c. water
1 c. milk
1 c. sugar
1 c. flour
2 tsp. baking powder
pinch salt
1/2 c. butter

1.  Peel and slice peaches.  Chop rhubarb.  Place both in a mixing bowl.  Add a pinch of cinnamon, a pinch of nutmeg, and 2 Tbsp. melted butter.

2.  Dissolve cornstarch in water.  Pour over peaches and mix everything together.

3.  Combine milk, sugar, flour, baking powder and salt to form the batter.

4.  Melt 1 stick of butter in a 9x13" pan.  Pour batter over the melted butter, then add the peach/rhubarb mixture over the top.  Sprinkle with a little more cinnamon and sugar.

5.  Bake at 350˚ for about an hour.

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