This definitely snuck under the wire - there were a total of four stalks of sad little rhubarb at my grocery store, since it was truly in season 6-10 weeks ago. Luckily though, I snagged one stalk for my individual serving of cobbler! And in case you guys wondered if I was neurotic or not, here's what I did to downscale my cobbler. I took the rhubarb, trimmed, peeled, and chopped it, and then weighed it. Since it was 2.375 oz, I then opened up my trusty excel to figure out how much of each other ingredient I'd need to make to keep the ratios all the same. The result? Voila:
Yeah, and you thought you were neurotic, huh? Bwahaha, I win!
In the end, it turned out fabulously. When Dorie says to wait just until it won't burn your mouth, I wholeheartedly agree. The use of whole wheat flour gave it a lot more character than many cobblers I've had, and the combo of cherries and rhubarb was fabulous. Thanks go out to Amanda of Like Sprinkles on a Cupcake for choosing this summery fruity dessert - check out the recipe on her blog!
Last Week: Chocolate Pudding
Next Week: Summer Fruit Galette