My spring mission: to convince you rhubarb haters to try one of these recipes. This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can be. It takes a bit less fruit than a pie and goes together in just a few minutes. And it is gluten free for all of you who must avoid gluten which means wheat, rye or barley flours are a no-no in baking.
This recipe is the same basic one I posted about for peach cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients. One cup will make an 8×8 pan of cobbler topping. I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time. What a time saver this mix is! I make all sorts of cobblers with it. i made an apple blackberry one last Saturday using some frozen blackberries; very tasty it was!
I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.
Angie’s Rhubarb Cobbler
Dry Cobbler Mix – use one cup for this recipe and freeze the rest
2 ¼ cups white rice flour
½ cup potato starch (not potato flour!)
½ cup tapioca flour
1 tsp. baking soda
4 tsp. baking powder
1 tsp salt
1 tsp. xanthan gum
1/3 cup sugar
4 cups sliced rhubarb
½ tsp. almond extract
½-2/3 cup sugar –add more or less depending on how sweet you want it
2 tbsp. GF flour
1/4 tsp cinnamon
Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit. Cook on the stove top for 5-10 minutes until it is thickened and hot. Pour into a buttered 8 inch square pan, top with big blobs of the cobbler topping.
1 cup dry baking mix
2 tbsp melted butter or canola oil (both work fine)
1/3 cup milk/buttermilk (I skimp a tbsp off to keep it from being runny)
½ tsp. vanilla or 1/4 tsp almond extract
Mix the wet ingredients and then add to the dry mix in a big bowl. Mix briefly: do not over-mix for best texture. Use a big spoon to plop it right away on the hot fruit. Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!
Bake at 350 degrees for 25 minutes. The top should be light brown and spring back when you poke it with your finger. If it looks damp or squishy bake it 5 more minutes.
Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven! Some people love it with a scoop of vanilla ice cream. This tender rhubarb cobbler is perfect just on its own.
Reposted with minor changes from June 2015.
Spaghetti is a house favorite and I have made many versions from a fairly authentic Italian gravy simmered for hours to a quickie fresh tomato sauce done in 15 minutes Continue reading
Quick update. So I went back last week and got some Cheddar Brats at Lidls…a German supermarket located in Wilson Boro. A plus is that they are super cheap; $2.49 a six pack. So…the bratwursts were on the menu twice so far. Yummy; not too cheddary, juicy as well as mildly smokey. We had them with a version of tater tots called tater crowns; discs of crunchy potato bits. Less than 8 minutes to brown them lightly before diving in. I recommend these brats for a quick tasty meal. Pleaser for the 8 year old. Go get em!
At Aldi’s two weeks ago, I couldn’t find my favorite imported uncured brats from Germany. Major bummer. Love them fried brown; delicate authentic bratwurst flavor.
This past week we were at a different grocery store, Lidl. I have been there a couple times since they opened in Wilson Boro last summer and got some great deals in the past. Their chocolate is amazing, even better than Aldi’s. Love the dark bars; pistachio, salted dark. Mmmmmm.
What my favorite new find is their smoked bratwurst sausages. 6 in a package for less than $3. Juicy and flavorful; far tastier than what I can find in the big-name grocery stores for far more money. I pan fried some in a bit of olive oil t o brown them; they are already fully cooked. Gluten free of course. We had them with pan fried potato slices, roasted butternut squash and some raw cauliflower.
Definitely getting them again. They come in a few flavors including cheddar brats and one with jalapeno in it for a little spicy! Enjoy.
I’ve been busy celebrating the holidays including baking lots of cookies and cakes. A delightful cranberry crackle pie, a pumpkin pie, a lemon poke cake…. Great meals, lots of delish treats. Not finding time for writing posts. But tasty foods came out of my kitchen most mealtimes. Made muffins the other day; chocolate chip pumpkin muffins, more Russian teacakes to give to a friend and an amazing orange chiffon cake for my birthday that no one remembered to photograph. It was scratch, no mix used, and utterly divine….from my Annalise Roberts Heritage Baking Cookbook. Worth all the effort of grating orange zest and the beating of many eggs!
We have indulged in waffles a few times and chocolate chip pancakes for breakfast. Chicken pot pie, Caesar salad, roasted chicken, shrimp scampi, and baby back ribs. Oh-my-goodness, the yummy gluten free foods that I produced over these past 2.5 weeks.
It is not difficult to cook gluten free especially if you eat foods naturally gluten free; potatoes, rice, beans, unprocessed proteins and lots of vegetables that are cooked from fresh without the need for falling back on expensive and not-that-tasty processed foods.
My wrist has improved somewhat and I got a great new pie rolling out device; pie bag from OXO; slithery smooth clear plastic, non-stick and hugely helpful: I was able to finally roll my crust thin enough to satisfy my own standards as to pie baking. It was the lid on the chicken pot pie and it was flaky, tender and so delish my guy was thieving bites of it an hour later when he walked by the pot pie pan! He is not gluten free either! Apparently, he just loves a delicious pie crust.
Got some great crackers at Aldi’s the other week; brown rice flour ones; nice snappy flavor and only $2 a box so definitely a find.
I bought a bag of their gf tiny pretzels and dipped them in melted chocolate. Amazing flavor! Super cheap compared to the small bag of them at Giant for $4.50. I am a fan of their organic whole milk; I use it to make real yogurt in my Instant Pot. It is rich and creamy with a wonderful subtle flavor; tastes great even without jam! Lots of tasty chocolate that is marked gf and usually made in Germany. I especially love the dark chocolate with hazelnuts. I am waiting for them to bring back the gf hot pockets made with pepperoni and pizza sauce; so so miss that product.
I searched for my favorite brats; none to be found. Darn; they were so delightful. Maybe they will get some in soon. Happy shopping there if you are gf; best prices in my neck of the woods!