Today is all about music, girl time, and singing loudly in the car. I’m road tripping friends! And with my bestie, so there is nothing that can get in the way of alllllll the fun! Except maybe a traffic jam…or an accident..or a lot of rain…or like, a medical emergency. But that’s not going to happen!
For part of the weekend we’re camping and for another part we’re staying at a cottage. I’ve been Googling “festival hair” for days. How does a gal with a growing out bob (and no mirror) not wash her hair for 2 days and still look cute? HELP ME! I am totally ready to just let it all fly around like Einstein, but you know? I am open to suggestion.
Speaking of hair, anyone see this post? HAHAHA!
Other things I need to think about this weekend are:
(1) Bugs sucking my blood (ew),
(2) The scary burning sun,
(3) Having enough toilet paper, and
Cake is a snack, right?
Well actually, this is a cobbler if you want to get into specifics, but it kind of looks like a cake! And I like eating it for read trip snacks, breakfast, AND dessert.
What I love most about this cobbler is how jam-packed with rhubarb it is. It’s not too sweet, whole wheat, has tons of fruit and is pretty darn gorgeous, if I do say so myself. Yummmmmmm!!
So delicious. So satisfying. Man oh man!
Hope y’all enjoy your weekend!! xx
- 5 tbsp unsalted butter, melted and cooled (divided)
- 3 cups (fresh or frozen) rhubarb, diced in 1/2-inch pieces
- 3/4 cup light brown sugar
- 1 tbsp fresh lemon juice
- 2 eggs
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup granulated sugar
- Preheat oven to 350°F. Grease a large (10-inch) cast-iron skillet with 1 tablespoon of melted butter. Set aside.
- In a medium bowl, combine the rhubarb, brown sugar and lemon juice. Set aside.
- In another medium bowl, whisk together 3 tablespoons of the melted butter, eggs, milk and vanilla. Add in the flours, baking powder and sugar. Using a rubber spatula, stir the batter until smooth.
- Pour the batter into the prepared skillet and spread evenly. Top with the rhubarb, spreading it evenly over the batter. Drizzle the top of the cobbler with the remaining tablespoon of melted butter.
- Bake for 40-45 minutes until the edges and top of the cobbler turns golden brown.
- Serve alone or with some vanilla ice cream.
- Cobbler keeps in the fridge for up to 5 days wrapped tightly in plastic wrap.
Recipe adapted from Seasons and Suppers