Monday, July 21, 2008

TWD: Cherry Rhubarb Cobbler

I love rhubarb.  I think my love of rhubarb has been well documented on this blog.  Thank you Amanda from Like Sprinkles on a Cupcake for choosing something with rhubarb in it.  I like raw cherries.  I enjoy popping them in my mouth and spitting out a denuded pit.  I do not, however, really enjoy baked cherries.  Still, I love rhubarb, so I was hopeful that I would love this cobbler.  While it's not bad, I didn't love it.

Cherry carnage.  My cutting board looked like a crime scene.



Mmmmm.  Rhubarb.  And cherries.  Mmmmm.



It was, certainly, simple to make.  You mix up some fruit, dump it in a pan, mix up some dough, distribute it over the fruit, and bake.  Easy!    I did not roll the dough into 20 little balls and lay them in a 4 x 5 grid.  I crumbled.



I will note, though, easy as it was, I still managed to screw it up a little.  I took it out after the recommended baking time.  It was golden and delicious looking.  I snuck a little bite of the crust and fruit.  The crust under the golden brown and delicious was still slightly raw, and the fruit had not cooked all the way.  Here's where I did something crazy.  Something I know never works.  Hours after I had originally taken it out of the oven, I put it back in and baked it some more.  You know what?  It worked.  The crust was baked through.  The juices had thickened.  It was ok.  It was even better with the caramel toffee ice cream, but that's another post.

See, golden brown and delicious.


Up close, golden brown and delicious. 


Here it is finished and looking pretty.  It's still raw.  More of my famous trick photography!





I don't have "after" photos from the second baking.  It was a much deeper brown and the juices were very syrupy.  It was still slightly bland tasting.  I still go with my contention that the dough is meant to act as sort of a sponge for the juices and is, therefore, meant to be bland.  But that doesn't mean I have to like it.

This recipe isn't going to be added to my "go to" list.  I enjoyed the other cobbler that we made much more than this one.  And I still have my favorite baked fruit recipe, which I will one day bake, show you all, and share the recipe.

Next week is a sort of a rewind for me.  Michelle from Michelle in Colorado Springs has chosen the Summer Fruit Galette, which I baked up a couple of weeks ago.  I may just re-post my pictures.  Shhhhh.  Don't tell.  

29 comments:

HoneyB said...

Thanks for visiting and the welcome! I'm looking foward to more baking with the TWD group!

Kayte said...

Oh, I like the way you crumbled it on top. I was getting a little bored making all those little balls, but then after it was baked, it worked really well as a guide to serving size pieces...twenty little serves (or much less if you have hubby and teenage boys involved...LOL).

Yours looks beautiful. Fun to hear that it works to bake it more later...research, love the research!

How's the knitting going? Am working on another baby blanket...easy to do at swim meets.

Mike Spoodles said...

The crumbling is a good idea. As you noticed with the dough, it's a little "blah" to contrast with the fruit, and I think that blah can stand to be more dispersed!

Madam Chow said...

It's good to know you can re-bake it! And I see from your previous post that I missed national ice cream day, an oversight that I plan to remedy right away.

landa said...

I love the way you did your topping. It looks divine.

Lauren said...

Good job. I like your photos, Cobblers are well, cobbled. So do tell more about the ice cream

Susie Homemaker said...

wow - nice save - i would have thought it would ruin putting it back in the oven!! thanks!

Shirlie said...

Your cobbler looks delicious, sorry it was a little disappointing. At least it was easy, though!

kim said...

the crumbled topping looks great! good to know that the second baking worked :)

Teanna said...

I loooove the crumble on top! And I love the fact that you put it back in the oven hours later! Trust your gut! It looks delicious!

April said...

I've totally done that before, put something back in the oven to 'finish' it up. Good job!

bakerchick103 said...

I crumbled my topping, too. I didn't want to dust my countertop with flour, and then roll it all out...crumbling was much easier. BTW, Im glad you liked the pic I posted. Eat your cherry rhubarb cobbler and drool over that a while!

Heather B said...

It looks great! Sorry it wasn't a hit for you! Maybe next week will be better!

Engineer Baker said...

Caramel toffee ice cream?! *tap tap tap* I'm waaaaiting! Beautiful cobbler, even though you weren't a huge fan.

Pamela said...

I'm glad that the 2nd time in the oven worked out for you! Looks good.

Di said...

Great save! I didn't really make my topping into balls, either. The pics look great--I never would have guessed it wasn't done all the way. =)

The Food Librarian said...

Yummy! The cobbler is picture perfect. I like the crumble idea. I just manhandled mine together like a little patty!

Mevrouw Cupcake said...

This looks delicious! I can't wait to give it a go, now that my oven back in business!

Nickki said...

Sorry to hear you didn't like it much, I wasn't that taken with mine either. Better luck next week :)

BAKE-EN said...

Too bad you didn't love the topping. I've had similar success with popping stuff back in the oven before (though it certainly doesn't always work).

Mara said...

very cute crumbled...i think i would do that again instead of balls, they baked too 'ball' shaped! looks wonderful and i also do the 'back into the oven' trick sometimes.

CB said...

I love how rustic it looks. Great job!
Clara @ iheartfood4thought

Carol Peterman said...

Rhubarb is a favorite of mine too! Your cobbler looks lovely.

aaliyah said...

I think your cobbler looks wonderful and tasty. I like the carnage on your chopping block lol..:) I hope to see you next week!

steph- whisk/spoon said...

pitting cherries is always a messy process! i, too, prefer them raw (except for sour cherries, which i love in coblers). i've put things back in the oven to finish baking after they've been sitting around tons of times!

bakingwiththeboys said...

I felt the same way about this one. Very average. Oh well, I guess that is the hazard when you are baking through the whole book.

Tammy said...

looks great even if a little raw. I personally like things like this a little undercooked!

Shari said...

It's nice to know this recipe is so forgiving that it can be put back in the oven to finish baking! That's awesome!
Shari@Whisk: a food blog

Shandy said...

Great ideas! Rebaking thickened the juices up. . .WoW! Mine was pretty juicy. I also love your trick photography. . .beautiful cobbler. =D