Rhubarb Cobbler Recipe

Name: Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Diced Fresh Rhubarb (or Frozen Rhubarb); 1 Tablespoon Lemon Juice; 1-1/3 cup Granulated Sugar; 2 teaspoons Cornstarch; 1 cup Cold Water; FOR THE TOPPING:; 2 cups All-purpose Flour; 2 Tablespoons Granulated Sugar, Plus More For Sprinkling; 1 Tablespoon Baking Powder; 1/4 teaspoons Kosher Salt; 1/4 cups Vegetable Shortening; 1/4 cups Cold Unsalted Butter; 1 Large Egg; 1/2 cups Whole Milk

Servings: persons

5 cups Diced Fresh Rhubarb (or Frozen Rhubarb)
1 Tablespoon Lemon Juice
1-1/3 cup Granulated Sugar
2 teaspoons Cornstarch
1 cup Cold Water
FOR THE TOPPING:
2 cups All-purpose Flour
2 Tablespoons Granulated Sugar, Plus More For Sprinkling
1 Tablespoon Baking Powder
1/4 teaspoons Kosher Salt
1/4 cups Vegetable Shortening
1/4 cups Cold Unsalted Butter
1 Large Egg
1/2 cups Whole Milk

1
Preheat oven to 400u00b0F. Grease and flour an 9 x 9-inch baking dish.
2
In a medium bowl, combine rhubarb and lemon juice. Stir and place in the prepared baking dish.
3
Over medium heat, combing sugar and cornstarch. Slowly mix in the cold water and heat until mixture boils, about 5 minutes, or until thickened a bit. Pour over the rhubarb in the baking pan.
4
For the cobbler topping, whisk together flour, sugar, baking powder and salt in a medium bowl. Cut in shortening and butter with a pastry cutter, two knives or your fingers. Beat egg and milk together and pour into flour mixture and stir with a fork until just combined.
5
Drop small chunks of dough on the top of the rhubarb filling with a spoon (or with your hands) until all the dough is evenly distributed. Don't pat the dough down, just leave it rustic-looking.
6
Sprinkle additional sugar over the top of the cobbler and bake for 30-35 minutes, or until golden brown and bubbly.
7
Serve warm with vanilla ice cream.
8
Recipe inspired by The Pioneer Woman's Rhubarb Cobbler.

514

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.

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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: 5 cups Diced Fresh Rhubarb (or Frozen Rhubarb), 1 Tablespoon Lemon Juice, 1-1/3 cup Granulated Sugar, 2 teaspoons Cornstarch, 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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