A delicious rhubarb cobbler, baked up rustic style in a skillet. Lovely served warm with a scoop of ice cream or a dollop of whipped cream.
Yes, my love affair with cast-iron skillet desserts continues. I can’t help myself. I just love the rustic look and feel, not to mention the ability of cast-iron to bake up those tasty, crispy edge bits.
It’s rhubarb season and I was itching to make something rhubarb-y, but unfortunately, my rhubarb patch is a late bloomer (so late in fact, that it’s tends to be ready to harvest in the middle of the worst of the Spring bug season and no one wants to go out and harvest it!). Thankfully, my Dad’s was ready and he generously shared some from his patch.
I haven’t made a lot of cobblers, so I don’t have much to compare it to, but I can certainly vouch for this one being tasty. In hindsight, I wish I had not chopped my rhubarb so finely. I think a bit chunkier would have been better for this dish. Next time. I am glad though that I decided to increase the amount of rhubarb a bit from the amount suggested in the original recipe. The fruit to cake ratio ended up being perfect. I originally thought it seemed like a lot of sugar going into the bowls, but the cake was not overly sweet and the tart rhubarb really does need the brown sugar to sweeten it up.
Cook’s Notes
I enjoyed this just as it is was, warm from the oven. A bit of whipped cream or vanilla ice cream would certainly not be out of place on top of this dessert, to be sure.
Get the Recipe: Rhubarb Cobbler
Ingredients
- 4 cups rhubarb, fresh or frozen, coarsely chopped
- 3/4 cup brown sugar, light or dark
- 4 Tbsp butter, divided, melted and cooled slightly
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated white sugar
- 1 Tbsp butter, for greasing pan
Instructions
- Preheat oven to 350° F. with rack in centre of oven.
- Grease a cast-iron frying pan with shortening, butter or spray with non-stick spray. Set aside.
- Chop the rhubarb and place in a large bowl. Toss well with the brown sugar and set aside.
- In another medium bowl, combine 3 Tablespoons of the butter, the eggs, milk and vanilla. Stir to combine. Add the flour, baking powder and sugar. Using a whisk, stir until batter is smooth and thick.
- Pour the batter into the prepared frying pan and spread evenly. Top with the rhubarb, spreading it evenly over the batter. Drizzle top with remaining 1 Tbsp. of melted butter.
- Bake for 40-45 minutes until firm and golden brown.
- Serve warm as it is, or with a bit of whipped cream or vanilla ice cream.
Made this tonight after staring at my large rhubarb stalks in the garden. Cut the granulated sugar to half cup and substituted the eggs due to allergies with one snack cup of plain applesauce and chia egg (3 TBSP hot water and 1 TBSP of ground chia). Fit an 8×8 cake pan and tasted great! The chopped rhubarb didn’t sink and look as nice as your photo. Will keep this recipe 😊
Can this be made in a glass pan instead of a skillet?
Hi Lori and yes, you can use a similar sized glass pan, just reduce the oven temperature by 25F for the glass pan. Enjoy!
Delicious. Question, do you know how many calories are in this cake?
Hi Mary, the calories are listed at the bottom of the Recipe Card. The amount shown is for one serving, assuming the entire cake is 8 servings (which it is probably really more, but depends on what you consider a serving really :)
5 starts for posting so many great rhubarb recipes. I’m looking for a recipe for my 3 year old to enjoy (first time tasting rhubarb) and wanted to know is this one good for freezing leftovers? I like this one as it’s not too sweet.
Hi Tiffany and yes, it should freeze well :)
Was planning on baking the cobbler for dinner and the electricity has gone off. Could I use a 8×8 pan?
Hi Karen and sorry, just seeing this now. My power was off, too :) Yes, an 8×8 pan should work.
This is an AWESOME recipe with the perfect balance of not too sweet tang of the rhubarb and a cake base. Love love love it- did not change a thing on your recipe. It is going in my vault of recipes to keep.
So glad you enjoyed it, Terri! Thanks so much :)
SUPER delicious! I was craving a piece of this cake all day after I tried a little slice.
Thanks for sharing your recipe.
so glad you enjoyed it, Meredith! Thanks so much :)
Decided to try my new skillet on this receipe & it was delicious!
My only problem was the skillet. Fortunately, I quickly realized that there MIGHT be an overflow so chose to put the skillet on a rimmed cookie sheet. Took measurements after baking – 8 inch top, 6.5 inch bottom!
I noticed on a recent posting that your skillet has a 10-inch top & 8-inch bottom. Guess I’ll be getting a larger skillet!
So glad you enjoyed this cobbler, but yes … I think somewhere along the way the changed the way they refer to cast iron skillets. Mine is vintage has a very clear “8” on it, and I believe it was referred to as an “8-inch” skillet, but it is 8 inches on the bottom. I notice now that they refer to them by their top diameter. But you’ll find use for all your skillets. Trust me :)
I just made this and it is delicious. How do you store it?
Hi Melissa, If you have a lot left, I’d just cover the skillet with aluminum foil and pop in the refrigerator. If you just have a bit, you could remove from the skillet to a bowl and refrigerate, covered. I just reheat the bowled left-overs in the microwave or if you have left lots in the skillet, just pop in the oven loosely covered with the same foil and re-heat at 350F. or so until warmed.
Great thanks. I did have quite a bit left. It is so yummy.
Looks just lovely! I think I need to buy a skillet!
Thanks Jess. I find me skillet so useful for so many dishes!
So what size skillet should it be baked in? 6″? 8″? 10″? 12″?
My skillet used here is 8-inches (diameter of bottom). You could use a 10-inch as well. It would just be thinner and cook for less time.
I made this last night and it is wonderful! So delicious! I added some rolled oats, brown sugar and butter as a topping. Wonderful recipe! I’ll be making this again the next time I have company for dinner.
I love your toppings, Meg. I’m going to try that myself next time I make it. Glad you enjoyed it and thanks for coming back to let me know :)
I love rhubarb and this looks divine!! I just found your site through pinterest and so far have pinned a bunch of your recipes to try. I especially love the skillet recipes and want to make those soon. Do you ever try cooking with honey instead of sugar?? I am just curious, I like to avoid cane and beet sugars as much as possible and love the taste of honey, especially in my jams and baked items. It can be tricky figuring out the right amount at first, but worth it IMO. Thanks for the great recipes!
Hi Callie and thanks. I regularly use honey in my homemade bread recipes and often think I should move beyond bread and start experimenting with other recipes. Do you use it 1:1 for sugar? And what kind of honey do you use?
I’ve made this and it’s very good…especially with ice cream. But I love the uniqueness of it!!!!
So glad you enjoyed it, Jeanette :) Thanks!
Gorgeous photo!! Love that table top you’re using. Your blog is beautiful, and I love rhubarb! I think i need to make this this weekend :)
Thanks so much, Sophie. I hope you get a chance to make it. It was great and keeps really well. I had a piece today, in fact.
This looks super duper delicious. Gorgeous photos.
Thanks so much, Angie. It was really good and actually even better the next day.
This looks SO tasty…the perfect use of rhubarb! My boyfriend claims not to like rhubarb, but I bet this recipe could turn him around!
Give it a try, Sara. Let me know how he likes it.