Rhubarb Cobbler

Rhubarb Cobbler

118

"My family really loves this recipe. Hope you have good luck with it!"

Ingredients

20 m servings 218 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
  2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
  3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
  5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Reviews

118
  1. 151 Ratings

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Most helpful

I made this for my husband last night and we both thought it was pretty good. The topping needs a little bit more sugar and it may be good with a bit of rolled oats. For those of you who don't...

Most helpful critical

The filling was great - I added some blueberries to the mixture too. I didn't care for the topping - it was more cakey for my liking. If I make it again I would down size the pan to an 8 x 8 so...

I made this for my husband last night and we both thought it was pretty good. The topping needs a little bit more sugar and it may be good with a bit of rolled oats. For those of you who don't...

I doubled the recipe and used a 9 x 13 inch pan. Even though the recipe was doubled, I could have used more rhubarb. I used Splenda instead of sugar in the rhubarb itself. It was very good ta...

This was fabulous! My kids thought they hated rhubarb because it grows in the garden -- they cleaned their plates. I topped it with ice cream while warm. One thing to note -- the recipe summa...

The filling was great - I added some blueberries to the mixture too. I didn't care for the topping - it was more cakey for my liking. If I make it again I would down size the pan to an 8 x 8 so...

Great recipe! I used an 8" pan, 2 cups of rhubarb and 2 cups of strawberries. very easy to make and was very tasty! I will definitely be making again.

This is a great summer dessert, especially served warm with vanilla ice cream. Even my rhubarb-hating husband liked it! Next time I might put a pinch (or two) more salt in the flour mixture. ...

I made this in a ceramic pie plate that is a bit bigger than a deep dish pie plate and it was the perfect size. I made mine with frozen rhubarb so I omited the water when cooking the fruit. I ...

I would absolutely double this recipe if you're using a 13x9 pan. In fact, next time I will triple the fruit portion and double the topping portion. The whole family loved this...even the rhub...

This is absolute ambrosia!! Highly recommended!!