Easy Rhubarb Cobbler Recipe

Name: Easy Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups rhubarb, cut into 1/2-inch pieces; 1 cup sugar; COBBLER TOPPING; 1 1/4 cups flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/3 cup cold butter, cut into pieces (no subs please!); 1 egg, beaten; 1/2 cup half-and-half cream or 1/2 cup full-fat milk

Servings: persons

4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
COBBLER TOPPING
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1/2 cup half-and-half cream or 1/2 cup full-fat milk

1
Set oven to 375 degrees F.
2
Grease a 9-inch baking dish.
3
Mix the rhubarb and 1 cup sugar, and place in the baking dish.
4
To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
5
Cut in the cold butter to make a crumbly mixture.
6
In a small bowl, whisk/combine the egg and half and half cream.
7
Add to the dry ingredients; stir with a fork to create a stiff batter.
8
Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
9
Bake for 35-40 minutes.
10
Serve warm topped with ice cream.
11
Delicious!

651

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 1/2 cups rhubarb, cut into 1/2-inch pieces, 1 cup sugar, COBBLER TOPPING, 1 1/4 cups flour, and more.

Yes, Easy 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.

Easy Rhubarb Cobbler

How did you like this recipe?

Frequently Asked Questions