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Rhubarb Cobbler


by admin


Rhubarb Cobbler

Prep Time: 15 minutes | Cooking Time: 40-45 minutes | Total Time: 55-60 minutes | Kcal: 220 kcal |
Servings: 6 servings



• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small pieces
• 1/4 cup milk
• Vanilla ice cream or whipped cream, for serving (optional)


1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish and set aside.

2. In a large mixing bowl, combine the chopped rhubarb, 1 cup of granulated sugar, cornstarch, and vanilla extract. Stir until the rhubarb is evenly coated, then transfer the mixture to the prepared baking dish.

3. In another mixing bowl, whisk together the all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt.

4. Add the cold, diced unsalted butter to the flour mixture and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

5. Stir in the milk until a soft dough forms.

6. Drop spoonfuls of the dough over the rhubarb mixture in the baking dish, covering the surface as evenly as possible.

7. Sprinkle a little extra sugar over the top of the dough for a sweet, crispy topping.

8. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly.

9. Remove from the oven and let cool for a few minutes before serving.

10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

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