Rhubarb-Cranberry Cobbler Recipe

Name: Rhubarb-Cranberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 3 1/2 tablespoons cornstarch; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 8 cups frozen rhubarb (about 2 pounds), unthawed; 1 cup fresh or frozen cranberries; 1/4 cup frozen concentrated cranberry juice cocktail, thawed; 1/2 cup (1 stick) unsalted butter, room temperature; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1 cup all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Vanilla ice cream

Servings: persons

2 cups sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream

1
Preheat oven to 350F.
2
Butter 13x9x2-inch glass baking dish.
3
Whisk 1 cup sugar and next 3 ingredients in large bowl to blend.
4
Mix in rhubarb and cranberries, then concentrate.
5
Transfer to prepared dish.
6
Bake until heated through and bubbling, about 30 minutes.
7
Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended.
8
Beat in egg and vanilla, then milk.
9
Sift flour, baking powder and salt over; beat batter to blend.
10
Drop batter by scant tablespoonfuls over hot fruit mixture.
11
Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes.
12
Transfer cobbler to bowls or goblets and top with ice cream.

810

kcal

Calories

Fat

138

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 15 ingredients. The key ingredients include: 2 cups sugar, 3 1/2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and more.

Yes, Rhubarb-Cranberry 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-Cranberry Cobbler

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