Rhubarb Cobbler Recipe

Name: Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter, Divided; 1-1/2 cup Brown Sugar, Divided; 3 Tablespoons Cornstarch; 1-1/2 cup Water; 7 cups Chopped Rhubarb; 1-1/2 cup Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Milk; Cinnamon Sugar, To Sprinkle On Top

Servings: persons

1 stick Butter, Divided
1-1/2 cup Brown Sugar, Divided
3 Tablespoons Cornstarch
1-1/2 cup Water
7 cups Chopped Rhubarb
1-1/2 cup Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Milk
Cinnamon Sugar, To Sprinkle On Top

1
Melt 3 tablespoons of the butter in a saucepan over medium heat. Add 1 cup of the brown sugar and cornstarch. Gradually stir in water and rhubarb. Cook and stir until thickened, about 5-8 minutes.
2
Pour into a greased 2-quart baking dish and set aside.
3
In a bowl, combine flour, baking powder, salt and remaining 1/2 cup brown sugar. Melt remaining 5 tablespoons butter, add to dry ingredients with the milk. Mix well.
4
Drop by tablespoonfuls onto the rhubarb mixture. Sprinkle with cinnamon sugar. Bake at 350 degrees for 35-40 minutes, until the fruit is nice and bubbly and the top is a golden brown. Serve warm with caramel drizzled on top and a nice big scoop of fresh whipped cream!

452

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: 1 stick Butter, Divided, 1-1/2 cup Brown Sugar, Divided, 3 Tablespoons Cornstarch, 1-1/2 cup Water, 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

How did you like this recipe?

Frequently Asked Questions