Tuesday, June 30, 2009
Bootleg rhubarb-cherry cobbler... ish
Actually what this baby turned out to be is more like a tangy, upside-down corn bread. After ix-naying the idea of a pie (post-work and then post-tutoring, it's 9 and I still haven't eaten dinner yet but the rhubarb was going bad and once you let inertia set in....) I decided to make something a little simpler. Also something I could eat with good conscience for breakfast. My boyfriend's house is notoriously lacking in baking staples (witness the bread made with pastry flour that ended up like a giant, sad biscuit), so I ran into the quickee mart while getting gas to grab some Jiffy corn muffin mix and sugar on the way. Bootleg, but what the hell. I am a busy lady. That's the alibi, anyway.
Chopped up the rhubarb (5 stems or so) and threw in some frozen sour cherries for good measure. I love sour fruits, but if you want to go sweeter, a pear or strawberries would go nicely. Toss it in a baking dish with some sugar (I used not a lot-- 1/4 cup or so. Up to 1/2 cup would not be ridiculous) and some flour to soak up the goopy mess. As a consistency whack job, I do not tolerate goopy mess, so I added probably 3 tablespoons of flour. Not really necessary.
Then mix up the muffin mix with an egg and some milk. I added more milk than the box called for (probably half a cup) so that the batter could be in the oven long enough for the fruit to cook. Oh. And I added some sugar (a couple tablespoons) to the corn mix too which was a good call because your cobbler ends up being like 3/4 bread to 1/4 fruit. So a little sweet is good. Pour this on top of the fruit. Bake at 400 for like half an hour. While totally not a cobbler, it is a good breakfast concoction and the sour fruit moistens up the cornbread and the cornbread soaks up the goopy fruity mess. Symbiosis! With Greek yogurt and honey, I actually am a big fan of sour-fruity-cornbread for breakfast. Try it out, teamola.