Last week I told you about Magpie Restaurant on Historic Main and their delicious Asparagus Soup. If you missed out on that post, you can read it here. This week I am featuring another charming eatery in Saint Charles, Missouri called Miss Aimee B’s Tea Room and Marketplace. Every time I go I find at least one thing, oh, who am I kidding? More like ten things that I want to buy. I am still thinking about the French flower bucket that really called my name so I may just have to go back this week, but I digress. The restaurant and shops are contained within the walls of the wonderful Marten/Becker House, a Historic Home built in1865 by Francis Marten, now on the National Register of Historic Places. Their food is tasty, the desserts divine.
Now, as you know, if you’re paying attention, until recently I was a rhubarb virgin. Yep. True, and I’m not ashamed to admit it. But since then everything has changed. First I made this jam; secondly I tasted Miss Aimee B’s Strawberry Rhubarb Cobbler. Why did I wait so long to fall in love with rhubarb? Fortunately for you Miss Aimee B’s has a cookbook, in fact, THREE of them, all with recipes for customer’s favorites, including the cobbler, so I am sharing this recipe with you. It is very easy and enormously delicious.
Strawberry Rhubarb Cobbler
5 cups frozen rhubarb, chopped
2 cups sliced strawberries, half fresh & half frozen
1 ½ cups self-rising flour
1 ½ cups milk
1 ½ tsp. almond extract
1 stick unsalted butter, melted
Preheat oven to 350°F. Spray a 13” x 9” pan with PAM. Place the rhubarb in the bottom of the pan, topped with the strawberries. Combine flour, sugar, milk, and almond extract. The dough will be lumpy. Pour over the fruit. DO NOT STIR. Pour the melted margarine over the dough. Use a tooth pick to swirl margarine into the dough. Bake at 350°F for 1 hour. Serve warm or cool with a scoop of vanilla ice cream or dollop of whipped cream or vanilla yogurt.
Yield: 12 to 16 servings.
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