Recipe - Rhubarb Cobbler With Vanilla Bean Ice Cream

2 pound Diced fresh rhubarb
2 One fourth cup Sugar; divided
4 tablespoon Butter; plus
4 teaspoon Butter; divided
Juice of one lemon
1 teaspoon Salt
1 Egg
1 tablespoon Baking powder
1 cup Flour
One fourth teaspoon Grated nutmeg
1 teaspoon Ground cinnamon
1 tablespoon Vanilla
One half cup Buttermilk
Vanilla bean ice cream
Fresh mint sprigs
Powdered sugar
Cinnamon sugar

Preheat the oven to 375 degrees. Grease a 2quart casserole dish with 2
teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4
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 2quart 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. This
recipe yields 8