Cherry Rhubarb Cobbler Recipe

Name: Cherry Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 4 cups pitted cherries; 2/3 cup sugar; 1 tablespoon flour; 3 cups rhubarb; butter; Crust; 1/2 cup shortening or 1/2 cup butter; 1 cup sugar; 1 egg; 1 cup flour; 1 teaspoon baking powder; 1/2 cup milk

Servings: persons

Filling
4 cups pitted cherries
2/3 cup sugar
1 tablespoon flour
3 cups rhubarb
butter
Crust
1/2 cup shortening or 1/2 cup butter
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/2 cup milk

1
Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
2
Add to 3 cups of chopped rhubarb.
3
Mix well.
4
Spread into 9x9 pan.
5
Dot with butter.
6
Crust: Cream butter and sugar.
7
Add the egg and beat well.
8
Combine flour and baking powder.
9
Alternating, add flour mixture and milk to sugar and butter.
10
Mix well.
11
Pour over fruit.
12
Bake at 350 degrees for apx.
13
1 hour.
14
Check at 45 minutes.
15
if oven runs hot.
16
Very tasty with whipped cream.
17
*can use 1 21 oz.
18
can of cherry pie filling if you don't have fresh cherries.
19
Just pour over the rhubarb and mix well.
20
Don't add the sugar or flour.

704

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Filling, 4 cups pitted cherries, 2/3 cup sugar, 1 tablespoon flour, and more.

Yes, Cherry Rhubarb Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Rhubarb Cobbler

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