Rhubarb Cobbler

Rhubarb Cobbler

117 Reviews 7 Pics
  • Cook

    20 m
  • Ready In

    20 m
Jill Saunders
Recipe by  Jill Saunders

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

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Adjust Servings

Original recipe yields 9 servings



  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.

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Reviews (117)

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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 like it so tart, but don't want to add more sugar, you can try a species of rhubarb called 'Strawberry' or 'Cherry.' Most people have what's called 'Victoria.' It's only red from the ground to about half-way up the stalk and is green for the rest. The strawberry version is a dark red from the ground to the leaf. The red version is much sweeter. It is still rhubarb so it's still tart but not nearly as much as the 'Victoria.'



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 tasting, but next time would like to tweak it a little and use more rhubarb and not so much cornstarch because it did become too dry.



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 summary says this cooks in a 9x13, but the actual recipe says a 9" square pan. I used the 9" square and the ratios seemed perfect (topping to contents). The topping was very good, too! I will make it again and again.

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Amount Per Serving (9 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet



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Crispy Rhubarb Pie


next recipe:

Rhubarb Crunch