Rhubarb and Pomegranate Cobbler Recipe

Name: Rhubarb and Pomegranate Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup flour, all-purpose or half whole wheat and half white flour; 5 tablespoons butter, unsalted cold and cut into small cubes; 1 teaspoon baking powder; 1/4 cup brown sugar packed; 3 tablespoons buttermilk; 1 pound rhubarb fresh or froze, cut into 1-inch pieces; 1 each pomegranate seeds and juice; 1/2 cup sugar regular white sugar; 2 teaspoons vanilla extract or 1 vanilla bean, split open and seeds scraped; 1 x powdered sugar for serving; 1 x cream freshly whipped, for serving

Servings: persons

⅔ cup flour, all-purpose or half whole wheat and half white flour
5 tablespoons butter, unsalted cold and cut into small cubes
1 teaspoon baking powder
1/4 cup brown sugar packed
3 tablespoons buttermilk
1 pound rhubarb fresh or froze, cut into 1-inch pieces
1 each pomegranate seeds and juice
1/2 cup sugar regular white sugar
2 teaspoons vanilla extract or 1 vanilla bean, split open and seeds scraped
1 x powdered sugar for serving
1 x cream freshly whipped, for serving

1
Preheat the oven to 350F (180C).
2
Make the pastry:
3
In a food processer, add all the pastry ingredients, and process until the mixture is well combined.
4
Transfer onto a cutting board, gather together to form a ball, wrap it up and put in the frige.
5
Make the filling:
6
In a large bowl, add rhubarb, pomegranate seeds and juice, vanilla extract or vanilla beans, and sugar.
7
Toss well.
8
Coat a 9-inch pie plate, or similar capacity baking dish, or a heavy cast-iron pan with cooking spray.
9
Pour the filling into the pan, unwrap the pastry, and drop by tablespoonful over the filling until the filling is almost covered.
10
Leave about 1/2-inch space in between each drop.
11
Bake in the oven for 55 to 65 minutes, until the filling is bubbling and the top is golden-brown.
12
Let cool on a wire rack for a few minutes.
13
Serve warm, at room temperature or chilled, dust with icing sugar and top with freshly whipped cream.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ⅔ cup flour, all-purpose or half whole wheat and half white flour, 5 tablespoons butter, unsalted cold and cut into small cubes, 1 teaspoon baking powder, 1/4 cup brown sugar packed, and more.

Yes, Rhubarb and Pomegranate 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.

That's it — enjoy your meal!

Rhubarb and Pomegranate Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions