Rhubarb and Pomegranate Cobbler

• 23 cup flour, all-purpose or half whole wheat and half white flour
• 5 tablespoons butter, unsalted cold and cut into small cubes
• 1 teaspoon baking powder
• 1/4 cup brown sugar packed
• 3 tablespoons buttermilk
• 1 pound rhubarb fresh or froze, cut into 1-inch pieces
• 1 each pomegranate seeds and juice
• 1/2 cup sugar regular white sugar
• 2 teaspoons vanilla extract or 1 vanilla bean, split open and seeds scraped
• 1 x powdered sugar for serving
• 1 x cream freshly whipped, for serving

1. Preheat the oven to 350F (180C).
2. Make the pastry:
3. In a food processer, add all the pastry ingredients, and process until the mixture is well combined.
4. Transfer onto a cutting board, gather together to form a ball, wrap it up and put in the frige.
5. Make the filling:
6. In a large bowl, add rhubarb, pomegranate seeds and juice, vanilla extract or vanilla beans, and sugar.
7. Toss well.
8. Coat a 9-inch pie plate, or similar capacity baking dish, or a heavy cast-iron pan with cooking spray.
9. Pour the filling into the pan, unwrap the pastry, and drop by tablespoonful over the filling until the filling is almost covered.
10. Leave about 1/2-inch space in between each drop.
11. Bake in the oven for 55 to 65 minutes, until the filling is bubbling and the top is golden-brown.
12. Let cool on a wire rack for a few minutes.
13. Serve warm, at room temperature or chilled, dust with icing sugar and top with freshly whipped cream.

flour, butter, baking powder, brown sugar, buttermilk, rhubarb, pomegranate seeds, sugar regular white sugar, vanilla, powdered sugar, cream freshly

Taken from recipeland.com/recipe/v/rhubarb-pomegranate-cobbler-53424 (may not work)