Rhubarb Cobbler is a delightful dessert that combines tart rhubarb with a golden, buttery topping. Originating in rural kitchens where seasonal produce was the star, cobblers became a staple for their simplicity and versatility. The sharp tang of rhubarb contrasts beautifully with the sweet, cake-like topping, creating a comforting dish perfect for spring and summer gatherings. Served warm with a dollop of whipped cream, this cobbler embodies the essence of farmhouse baking, and can be adapted to other fruits for year-round enjoyment.
Ingredients
Filling:
- 4 cups rhubarb (thawed if frozen and drained (“dry-pack” recommended))
- 1⅓ cups granulated sugar
- 1 tbsp butter (melted )
Dough:
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 egg (large )
- ½ cup milk
- 1 cup all-purpose flour
- 1 tsp baking powder
Instructions
Step 1: Prepare the Rhubarb Base
- Preheat oven to 350°F (175°C).
- In a large bowl, toss rhubarb with 1⅓ cups sugar until evenly coated.
- Place mixture into a greased 9×9-inch baking dish.
- Drizzle 1 tablespoon melted butter over rhubarb.
Step 2: Make the Dough
- In a mixing bowl, cream together ½ cup softened butter and 1 cup sugar until light and fluffy.
- Beat in the egg until incorporated.
Step 3: Combine Wet and Dry Ingredients
- In a separate bowl, mix flour and baking powder.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour, stirring until just combined.
Step 4: Assemble and Bake
- Spread dough evenly over rhubarb mixture.
- Bake 40–50 minutes, or until the rhubarb is bubbly and the topping is golden brown.
Step 5: Serve
- Serve warm with whipped cream.
- This recipe can be made with other fresh fruits.
Tips
- Use frozen rhubarb without thawing to avoid excess liquid
- Add a pinch of cinnamon or nutmeg to the dough for warmth
- Substitute half the sugar with brown sugar for deeper flavor
- Serve warm with vanilla ice cream instead of whipped cream
- Use a glass or ceramic baking dish for even browning
- Sprinkle coarse sugar on top before baking for crunch
- Add strawberries for a classic rhubarb-strawberry version
- Reduce sugar slightly if rhubarb is very ripe
- Let rest 10 minutes before serving to set
- Can be made with other tart fruits as noted on the card
Nutrition
Calories: 320kcalCarbohydrates: 54gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 80mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 400IUVitamin C: 6mgCalcium: 50mgIron: 1mg
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