Rhubarb Cobbler Recipe

Name: Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. rhubarb, cut in 1/2-inch pieces; 1 c. water; 1 1/2 c. sugar; 1 Tbsp. flour; 1 c. flour; 1/3 c. wheat germ; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. milk; 3 Tbsp. shortening; 1 egg; 1 Tbsp. lemon juice; 2 Tbsp. sugar; 1 tsp. lemon rind, grated

Servings: persons

4 c. rhubarb, cut in 1/2-inch pieces
1 c. water
1 1/2 c. sugar
1 Tbsp. flour
1 c. flour
1/3 c. wheat germ
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
3 Tbsp. shortening
1 egg
1 Tbsp. lemon juice
2 Tbsp. sugar
1 tsp. lemon rind, grated

1
Combine rhubarb, water, 1 cup sugar and 1 tablespoon flour in saucepan.
2
Cook over medium heat until mixture boils, stirring constantly.
3
Remove from heat.
4
Pour into 2-quart casserole or glass cake pan.
5
Measure 1 cup flour, remaining sugar, wheat germ, baking powder and salt in mixing bowl.
6
Stir well to blend.
7
Add milk, shortening, egg and lemon juice.
8
Beat 2 minutes with electric mixer on medium speed.
9
Drop by tablespoons onto rhubarb sauce in casserole.
10
Combine 2 tablespoons sugar and lemon rind. Sprinkle on dough.
11
Bake in preheated oven (375u00b0) for 30 to 35 minutes.
12
Serve warm with whipped cream or ice cream, if desired. Yield:
13
6 to 8 servings.

667

kcal

Calories

Fat

149

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 14 ingredients. The key ingredients include: 4 c. rhubarb, cut in 1/2-inch pieces, 1 c. water, 1 1/2 c. sugar, 1 Tbsp. flour, and more.

Yes, 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.

Rhubarb Cobbler

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