Rhubarb Cobbler

Rhubarb Cobbler
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    9 People
  • VIEWS
    612

Experience the timeless comfort of this Rhubarb Cobbler, a delightful blend of tart rhubarb filling and a sweet, golden-brown topping. A simple yet satisfying dessert perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    38 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    205 mg
  • Sugar
    22 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish. (5 minutes)

Image Step 02
02 Step

Recipe View To make the filling: In a large saucepan, whisk together 0.75 cup sugar and cornstarch. Stir in rhubarb and water. Bring to a boil over medium heat; cook and stir until the mixture thickens slightly, about 1 minute. Transfer to the prepared baking dish. Dot with 1 tablespoon of diced butter and sprinkle with cinnamon. (10 minutes)

Image Step 03
03 Step

Recipe View To make the topping: In a medium bowl, sift together flour, 1 tablespoon of sugar, baking powder, and salt. Cut in the cubed cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. (10 minutes)

Image Step 04
04 Step

Recipe View In a small bowl, whisk together milk and egg. Add the wet ingredients to the dry ingredients all at once and stir until just moistened. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Drop spoonfuls of topping evenly over the rhubarb filling. Sprinkle with the remaining 2 tablespoons of sugar. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven until the rhubarb is bubbling and the topping is crisp and lightly browned, about 20 minutes.

For a richer flavor, use brown sugar instead of white sugar in the topping.
Add a pinch of ground ginger or nutmeg to the rhubarb filling for extra warmth.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
If rhubarb is too tart, add another 1/4 cup sugar in the filling. Adjust to your sweetness.
Make sure to not overmix the topping, it will be tough.

Kimberly Russel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 204 Ratings)
Total Reviews: (5)
  • Ima Ferry

    I thought it was a little too sweet for my taste. Next time, I'll reduce the amount of sugar.

  • Marjorie Bins

    This is my go-to rhubarb cobbler recipe. It's always a hit!

  • Santino Hane

    My family loved this recipe! The perfect balance of sweet and tart.

  • Ardella Bogisich

    Easy to follow and delicious. I added a little vanilla extract to the topping, and it was amazing!

  • Magdalena Kohler

    The topping was perfect – crumbly and golden brown. I will make this again!

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