Old Fashioned Rhubarb Cobbler

Old Fashioned Rhubarb Cobbler

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Rae

“My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!”

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Adjust Servings

Original recipe yields 12 servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb into the bottom of a 9x13-inch baking dish.
  3. Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
  4. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  5. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

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Reviews (5)

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My family absolutely loved this!! I made a double batch and used a 9x13 pan. SO easy! New family favorite.



I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less



Well, it looks GREAT. I just did a Faceless recipe and did my first photo, so this recipe in no longer faceless. We are going to have it with french vanilla ice cream after we have our evening meal. So I really do not know what it taste like, I will have to come back in an hour or so. Well, it is a good thing I made a double batch-----I do have some left over for tomorrow. This is very good, I like the sugar topping, it shines like glass and has a very nice crunch. My guys all loved it and said "Save some for us tomorrow". I am a midnight eater and I know what I will be having, hope there is enough for tomorrow. Very good and easy to fix. I love it. I am so thankful that the rhubarb came out of my garden, didn't have to pay $4 or $5 a pound for it. Now I can freeze up some with 6/7 cups and be ready to do this in the winter.

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Amount Per Serving (12 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet



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Old Fashioned Peach Cobbler


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Rhubarb Pudding