I first made this lovely “fruit-on-top” cobbler with strawberries. It was such a fun time … my little niece helped “plippity plop” the strawberries on top. Then I had to try it with other fruits. Then I made one with plums from my dad’s (very proliferous) plum tree. And this year, I thought I need to make one with rhubarb. And since I just got a brand new lavender plant, I had to add some lavender as well.
The batter is almost like a pancake batter, but the butter and sugar give it a nice crunchy crust as it bakes, and the juicy fruit makes a wonderful counterpoint to that crunchy cobbler crust, which is, unexpectedly, on the bottom of this cobbler cake.
You don’t have to wait for the lavender to blossom to get a good lavender scent/flavor. The leaves of the plant are beautifully scented and they taste lovely too. They look something like rosemary leaves, but they’re softer, with a gentler scent and flavor, which is probably why lavender is associated with relaxation. Just a whiff of it sends me to relaxation on my yoga mat, with my yoga friends all around me. It’s a circle of love that I hope I never lose. I know that our circle will eventually crumble as things change in all our lives, but although I am afraid, I know their love will always be with me.
I used 2 cups of rhubarb in this recipe, but I felt like it could use more. I am trying this again soon … in strawberry rhubarb form. Try it warm with a nice scoop of cold vanilla bean ice cream on top. Mmmmmm …
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Lavender Rhubarb Cobbler Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 - 6 servings 1x
Ingredients
- 2 – 3 cups fresh (or frozen) chopped rhubarb
- 1 – 2 small sprigs of fresh lavender leaves, chopped fine
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
For the batter:
- 1/4 cup butter, melted
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 F. In a small mixing bowl, toss the rhubarb with the lavender, sugar, cinnamon and vanilla and fold gently to mix. Set aside. Stir a couple times as you prep the other ingredients.
- Melt the butter and use a brush to coat a 10-inch cast iron or pie pan with butter. Reserve the rest of the butter for the batter.
- In a small mixing bowl, mix the flour, baking powder, salt, spices and sugar. Stir in the milk, vanilla, and melted butter just until mixed. It’s okay if you have a couple lumps in the batter.
- Pour the batter into the prepared baking dish and plop the rhubarb on top, leaving about 1/2 inch “edge” of batter around the outside of the pie plate. Pour the juices from the rhubarb on top too.
- Bake at 375 for 35 – 40 minutes or until the cobbler is golden brown on top and nicely cooked in the middle. Test the middle of the cobbler with a wooden pick or knife … it should come out completely clean. If it’s not clean, bake a few minutes longer. This cake is best served warm with vanilla ice cream on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie Friends Friday, Clever Chicks Bloghop, Hearth & Soul Bloghop and Sunday Fitness & Food Linkup.
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