Recipe: Rhubarb Peach Un-Cobbler

Yep, another blog entry with another recipe. I have always liked to cook with rhubarb in various methods, be it in pies, in jams, and in cobblers. The only problem is that, I don’t always like the cobbler toppings. Instead of making another common cobbler this weekend, I decided to make something that is a cross between a cobbler and bread pudding.

Instead of a traditional cobbler topping, I decided to use challah (noticing a trend here?) with raisins, and more raisins. I started with the rhubarb and peach filling recipe from Good Eats, but ignored the part about the topping. Instead, I lined the bottom of a greased 9×13-inch baking dish with 1/2-inch cubes of  challah and mixed in about 1/3 cup of golden raisins with 2 teaspoons of cinnamon and 1/2 teaspoon of grated nutmeg. Before putting the baking dish in the oven, I covered it with aluminum foil.

I baked the un-cobbler in an oven heated to 375-degree F for 45 minutes. After that, I removed the foil and finish baking for another 5 minutes. Remove from oven and let it cool for 20 minutes before serving.

For something with more of a bread pudding consistently, mix in an equal amount of 1-inch cubed challah as rhubarb with the rhubarb and peaches and up the amount of cornstarch by an additional tablespoon.