Week 43

Rhubarb Cobbler

[taken from page 124 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: Another lesser known secret ingredient of the Weilert family is rhubarb. Not that we use it in everything, but that we actually have a fresh and plentiful supply of it.

1. I was somewhat surprised to find that they actually sell frozen rhubarb in the grocery stores. Would have liked to use fresh rhubarb, but beggars can’t be choosers.
2. I’m curious if the cup of miniature marshmallows or the half-and-half makes this dish as richly delicious as it is. As such, I used milk instead of half-and-half this time to determine the tastiness culprit.
3. This recipe is also baked at the same temperature and length of time as Pork Chops & Texas Potatoes, which makes this a perfect dessert to accompany that particular recipe.
4. If I had enough forethought, I would have bought some vanilla ice cream to go with this dessert, as is usually the custom around home. Now I know that the vanilla extract in the batter is what makes the addition of a vanilla ice cream side an excellent combination.
5. May need to thaw and drain the rhubarb, as it was pretty watery after thawing, resulting in a soupy mixture after baking. Or perhaps I need to just bake it by its lonesome instead.

New Equipment: Pastry cutter. I managed to cut the margarine into the dry ingredients by using the suggested “two knives” substitution. However, I can see that I might need one if I am to start baking pies here pretty soon.

Final Analysis: Here’s the interesting bit – it tasted as it always should have, but the batter didn’t bake very well. It was a soupy mess, but a delicious soupy mess none-the less. I may need to make some adjustments the next time I make it in order to get it to the consistency that I remember it being.


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