Rhubarb Cobbler with Vanilla Bean Ice Cream

• 2 pounds diced fresh rhubarb
• 2 1/4 cups sugar, in all
• 4 tablespoons butter plus 4 teaspoons, divided
• Juice of one lemon
• 1 teaspoon salt
• 1 egg
• 1 tablespoon baking powder
• 1 cup flour
• 1/4 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla
• 1/2 cup buttermilk
• Vanilla bean ice cream
• Fresh mint sprigs
• Powdered sugar
• Cinnamon sugar

1. Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish with 2 teaspoons butter.
2. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice.
3. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes.
4. Remove from the heat.
5. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together.
6. Add the egg.
7. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk.
8. Mix until thoroughly incorporated and the batter resembles a cake batter.
9. Pour the rhubarb into a greased 2 quart casserole dish.
10. Pour the batter over the rhubarb.
11. Bake for 30 to 35 minutes or until the center is done.
12. Spoon a heaping serving of the cobbler onto a shallow bowl.
13. Place one scoop of the ice cream to the side.
14. Garnish with fresh mint, powdered sugar, and cinnamon sugar.

fresh rhubarb, sugar, butter, lemon, salt, egg, baking powder, flour, nutmeg, ground cinnamon, vanilla, buttermilk, vanilla bean ice cream, mint sprigs, powdered sugar, cinnamon sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rhubarb-cobbler-with-vanilla-bean-ice-cream-recipe.html (may not work)