On the longest day of the year, there’s a party…music, children, hula hoops, neighbors, friends and cobbler. Each cobbler is a three hour process. She makes two, one with sour cherries picked from the tree in her front yard, the other with rhubarb from the farmer’s market. I am entranced by the child in the lavender tutu who spins in the wind dancing to the songs of friends.
Victoria’s Sour Cherry Cobbler Recipe
8 T melted butter
2 eggs
1 cup milk
1 T vanilla
2.5 cups white flour
1.5 cups sugar
1 T baking powder
.5 t salt
4 cups sour cherries
2 T flour
.5 cup sugar
Mix the first 4 ingredients together. Sift together the dry ingredients. Mix the wet and dry together to make the topping batter. Add flour and sugar to the cherry mixture.
Pour cherry concoction into a greased 9×12 pan. Spoon topping batter over the cherries. Bake at 375 degrees for 45 minutes. Note: a cup of rhubarb may be substituted for a cup of cherries.
adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner
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