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–+ servings
Rhubarb Cobbler from Ernestine Whitesell
Rhubarb Casserole is a nostalgic dessert that perfectly balances the tartness of fresh rhubarb with the sweetness of a tender cake topping. This 1964 recipe, credited to Ernestine Whitesell, layers sweetened rhubarb with butter in a baking dish and covers it with a simple, homemade cake batter. As it bakes, the rhubarb softens into a luscious filling while the cake topping turns golden and fluffy. The result is a comforting, old-fashioned dessert that showcases rhubarb’s unique flavor, perfect for spring gatherings or cozy family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 290 kcal

Ingredients
  

For the rhubarb layer:

  • 3 cups rhubarb (chopped)
  • 1 cup sugar
  • 2 tbsp butter (approximate size of a small lump)

For the cake batter:

  • 1 cup sugar
  • ⅓ cup butter (softened)
  • 1 cup all-purpose flour
  • 1 egg
  • 1 pinch salt
  • ½ cup milk
  • 1 tsp baking powder

Instructions
 

Step 1: Prepare Rhubarb Layer

  • Place chopped rhubarb in a buttered casserole dish.
  • Sprinkle with 1 cup sugar.
  • Dot evenly with butter.

Step 2: Make Cake Batter

  • In a mixing bowl, cream together sugar and butter until light and fluffy.
  • Beat in the egg until well combined.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.

Step 3: Assemble & Bake

  • Pour the batter evenly over the rhubarb mixture in the casserole dish.
  • Bake at 350°F for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the cake portion comes out clean.

Step 4: Serve

  • Cool slightly before serving.
  • Serve warm with whipped cream or vanilla ice cream, if desired.

Tips

  • Use fresh, bright red rhubarb for the best flavor and color
  • Cut rhubarb into evenly sized pieces for uniform baking
  • Sprinkle a little cinnamon or nutmeg into the batter for warmth
  • Serve warm with vanilla ice cream or whipped cream
  • Let the casserole rest 10 to 15 minutes before serving to set
  • Reduce sugar slightly if your rhubarb is very mild
  • Use whole milk for a richer batter texture
  • A glass or ceramic baking dish works best
  • Excellent served as both dessert or brunch dish

Nutrition

Calories: 290kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 44mgSodium: 90mgPotassium: 190mgFiber: 2gSugar: 33gVitamin A: 310IUVitamin C: 6mgCalcium: 50mgIron: 1.1mg
Keyword baked fruit, comfort food, family recipe, farmhouse recipe, old fashioned, spring baking, vintage dessert
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