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Rhubarb Cobbler With Vanilla Bean Ice Cream

  • Yield: 8 servings


  • 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


  • Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2 quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar.