Rhubarb Cobbler Recipe

Name: Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter; 4 c. rhubarb, diced; 1 1/2 c. sugar; 1 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 1/8 tsp. nutmeg; 1/4 c. butter (1/2 stick); 1 egg, beaten; 1/4 c. milk; 1 Tbsp. sugar

Servings: persons

3 Tbsp. butter
4 c. rhubarb, diced
1 1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. nutmeg
1/4 c. butter (1/2 stick)
1 egg, beaten
1/4 c. milk
1 Tbsp. sugar

1
Cut 3 tablespoons of butter into bits and mix with 1 1/2 cups of sugar.
2
Combine with rhubarb.
3
Put in casserole or an 8 x 8-inch pan.
4
Sift together flour, baking powder, salt, nutmeg and sugar.
5
Cut or rub in 1/4 cup butter or margarine until mixture is as fine as cornmeal.
6
Combine beaten egg and milk and add to dry ingredients.
7
Stir only until flour is well moistened.
8
Spread over rhubarb mixture and bake in moderate oven (350u00b0) for 40 to 45 minutes.
9
Serve warm.
10
If baked in pan, serve portions with rhubarb side up.
11
If baked in casserole, serve with spoon, spooning rhubarb sauce over serving.

810

kcal

Calories

Fat

141

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 11 ingredients. The key ingredients include: 3 Tbsp. butter, 4 c. rhubarb, diced, 1 1/2 c. sugar, 1 c. 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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