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Just like grandma made it, only better. Fresh rhubarb is spiced with sweet brown sugar and vanilla, brightened with lemon zest, topped with with a buttery cobbler topping and baked over sweet pecan wood.
1 1/2 Cup all-purpose flour
3 Tablespoon sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon salt
8 Tablespoon butter, chilled
1/2 Cup sour cream
1 Pound fresh rhubarb
1 Cup brown sugar
salt
1/4 Whole lemon, juiced
1 Teaspoon lemon zest
1 Teaspoon vanilla
2 Tablespoon raw sugar
1 1/2 Cup all-purpose flour
3 Tablespoon sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon salt
8 Tablespoon butter, chilled
1/2 Cup sour cream
1 Pound fresh rhubarb
1 Cup brown sugar
Pinch salt
1/4 Whole lemon, juiced
1 Teaspoon lemon zest
1 Teaspoon vanilla
2 Tablespoon raw sugar
: 350 ˚F