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Lavender Rhubarb Cobbler Cake ~ Sumptuous Spoonfuls #rhubarb #lavender #cobbler #dessert #recipe

Lavender Rhubarb Cobbler Cake

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 - 6 servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Find it online: https://www.sumptuousspoonfuls.com/lavender-rhubarb-cobbler-cake/