Rhubarb Cobbler with Vanilla Bean Ice Cream Recipe

Name: Rhubarb Cobbler with Vanilla Bean Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds diced fresh rhubarb; 2 1/4 cups sugar, in all; 4 tablespoons butter plus 4 teaspoons, divided; Juice of one lemon; 1 teaspoon salt; 1 egg; 1 tablespoon baking powder; 1 cup flour; 1/4 teaspoon grated nutmeg; 1 teaspoon ground cinnamon; 1 tablespoon vanilla; 1/2 cup buttermilk; Vanilla bean ice cream; Fresh mint sprigs; Powdered sugar; Cinnamon sugar

Servings: persons

2 pounds diced fresh rhubarb
2 1/4 cups sugar, in all
4 tablespoons butter plus 4 teaspoons, divided
Juice of one lemon
1 teaspoon salt
1 egg
1 tablespoon baking powder
1 cup flour
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 tablespoon vanilla
1/2 cup buttermilk
Vanilla bean ice cream
Fresh mint sprigs
Powdered sugar
Cinnamon sugar

1
Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish with 2 teaspoons butter.
2
In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice.
3
Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes.
4
Remove from the heat.
5
Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together.
6
Add the egg.
7
Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk.
8
Mix until thoroughly incorporated and the batter resembles a cake batter.
9
Pour the rhubarb into a greased 2 quart casserole dish.
10
Pour the batter over the rhubarb.
11
Bake for 30 to 35 minutes or until the center is done.
12
Spoon a heaping serving of the cobbler onto a shallow bowl.
13
Place one scoop of the ice cream to the side.
14
Garnish with fresh mint, powdered sugar, and cinnamon sugar.

902

kcal

Calories

Fat

139

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 16 ingredients. The key ingredients include: 2 pounds diced fresh rhubarb, 2 1/4 cups sugar, in all, 4 tablespoons butter plus 4 teaspoons, divided, Juice of one lemon, and more.

Yes, Rhubarb Cobbler with Vanilla Bean Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Rhubarb Cobbler with Vanilla Bean Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions