2 1/2 cups rhubarb (diced) 2/3 cup sugar ½ stick butter 1/2 cup flour 1 tablespoon cornstarch 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup flour 3/4 cup rolled oats 1/2 cup sugar ½ teaspoon cardamom 1/2 teaspoon salt 1 stick butter (cold, cut into small cubes)Ingredients
For the fruit:
For the cobbler:
Instructions
Preheat oven to 375°F.
In a Cooklife 12-inch cast iron skillet, add rhubarb, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
Serve warm as is or topped with ice cream.
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