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.
Rhubarb Cobbler
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING9 People
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VIEWS612
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
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Carbohydrate36 g
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Cholesterol38 mg
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Fiber2 g
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Protein3 g
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Saturated Fat4 g
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Sodium205 mg
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Sugar22 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish. (5 minutes)
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)
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)
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)
05 Step
Recipe View Drop spoonfuls of topping evenly over the rhubarb filling. Sprinkle with the remaining 2 tablespoons of sugar. (5 minutes)
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.
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Ima Ferry
May 17, 2025I thought it was a little too sweet for my taste. Next time, I'll reduce the amount of sugar.
Marjorie Bins
Dec 6, 2024This is my go-to rhubarb cobbler recipe. It's always a hit!
Santino Hane
Nov 4, 2024My family loved this recipe! The perfect balance of sweet and tart.
Ardella Bogisich
Oct 19, 2024Easy to follow and delicious. I added a little vanilla extract to the topping, and it was amazing!
Magdalena Kohler
Jan 13, 2024The topping was perfect – crumbly and golden brown. I will make this again!