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Rhubarb Cobbler

4

50 min

Rhubarb Cobbler

Rhubarb Cobbler Photo 1

Time

50 min

Serving

9 persons

Calories

218

Rating

4.00★ (201)

Cuisine

Author: Victoria Buriak
This comforting rhubarb cobbler is much loved by my family. I hope you like it as much as we do!

Ingredients

  • white sugar: 0.75 cup
  • cornstarch: 2 Tbsp
  • rhubarb: 4 cups (chopped)
  • water: 1 Tbsp
  • butter: 1 Tbsp (diced)
  • ground cinnamon: 1 tsp
  • all-purpose flour: 1 cup
  • white sugar: 3 Tbsp (divided)
  • ½ teaspoons baking powder: 1 piece
  • salt: 0.25 tsp
  • butter: 0.25 cup (cubed, cold)
  • milk: 0.25 cup
  • egg: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
    Rhubarb Cobbler Photo 2
  2. To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in 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.
    Rhubarb Cobbler Photo 3
  3. To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
    Rhubarb Cobbler Photo 4
  4. Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
    Rhubarb Cobbler Photo 5
  5. Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
    Rhubarb Cobbler Photo 6

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