Wednesday, August 19, 2015

Rhubarb Cobbler

  My friend Jeanie cut me some rhubarb from her garden in June. I washed it, cut it into slices, froze it, and then last week, I decided it was time to make a summery dessert! My first thought was pie, but I wasn't sure I wanted to go through the work of rolling out pie crust, so I took an easier route with a cobbler. Sweet and sour is the name of the game with rhubarb. It tastes so much like a pie, but it doesn't have to be as perfect!

1 cup flour
2 Tablespoons sugar
1  1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 stick butter
6 cups fresh or frozen unsweetened, sliced rhubarb
1 cup sugar
2 Tablespoons cornstarch
1 egg
1/4 cup milk
Vanilla ice cream (optional)


Preheat the oven to 400 degrees.

For the topping, stir together the flour, 2 Tablespoons sugar, baking powder, salt (and cinnamon if desired) in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside while you work on the filling.

In a large saucepan, mix together the rhubarb, 1 cup sugar, and cornstarch. Cook over medium heat, and as you continue stirring, it eventually will get thicker and bubbly. Keep the filling hot.

In a small bowl, mix the egg and milk. Add to the flour mixture, stirring just until moistened. Transfer the hot filling to a 2-quart square baking dish (9x9-inch)  Using a spoon, immediately drop the topping in mounds on top of the filling.

Bake for 20-25 minutes, or until the topping is golden brown. Let cool for about an hour. 

Serve with vanilla ice cream, or just enjoy it by itself!

Not a fan of rhubarb? Try six cups of fresh or frozen unsweetened pitted tart red CHERRIES! :)


  1. Yum!!! I love cobbler recipes but have never done it with rhubarb before! My mother in law always offers us some but I've never really know what to do with it. I'll have to try this!


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