A delicious and easy rhubarb cobbler recipe, that can be made with fresh rhubarb or frozen rhubarb. A perfect Spring dessert!
Why I Love This Rhubarb Cobbler
- This rhubarb cobbler can be made with fresh or frozen rhubarb, which makes it a great Spring dessert with fresh rhubarb or enjoy throughout the year with frozen rhubarb.
- This cobbler uses a lighter cake topping, rather than a heavy biscuit. It soaks up the rhubarb juices beautifully.
- Warm rhubarb is just about the most comforting thing, in my opinion and when combined with the tender cobbler cake, it is perfection.
- It’s easy to make! Just two bowls and a little stirring. No need to bust out the mixer.
Ingredients and Substitutions
Rhubarb – use either fresh or frozen rhubarb for this cobbler. If frozen, no need to thaw. Use from frozen.
Milk – I recommend a 2 -3% milk for the batter, for nicest results. Dairy-free milk alternatives should work with this recipe.
Step-by-Step Photos
- Add fresh or frozen rhubarb to a bowl, then add brown sugar. Stir to coat.
- In another bowl, stir together the remaining ingredients until you have a smooth batter.
- Add rhubarb to pan, top with batter, drizzle with butter and bake!
Cook’s Notes
It may seem like there is a lot of sugar going into the bowls, but rhubarb needs some sure. I can assure you that the finished dessert is not overly sweet, and allows the tartness of the rhubarb to shine through.
A cast-iron skillet works perfectly for this dessert and makes for a lovely, rustic warm dessert. A skillet with a 10-inch top diameter is perfect. You can also use a an 8 or 9-inch round or square pan or an ceramic oval baking dish, as shown here.
If starting with frozen rhubarb, the cobbler may need a few extra minutes in the oven. When done, the topping will be set and golden.
Making Ahead, Storing and Freezing
While this cobbler is best enjoyed freshly baked, it can be made ahead and re-heated. Re-heat loosely covered with aluminum foil in a 350F oven until warmed. Store at room temperature for the short term or refrigerate for the longer rest.
You can also freeze this cobbler after baking, for up to 3 months.
Get the Recipe: Rhubarb Cobbler
Ingredients
- 4 cups rhubarb, fresh or frozen, coarsely chopped
- 3/4 cup brown sugar, light or dark
- 3 Tablespoons salted butter, melted and cooled slightly
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1 cup white granulated sugar
- Pinch salt
For topping before baking:
- 1 Tablespoon salted butter, melted
- white or turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350° F. with rack in centre of oven. Grease a cast-iron skillet (10-inch top diameter) or 8 or 9-inch baking dish with non-stick spray. Set aside. *Use any oven-safe baking dish that allows the rhubarb layer to be about 1" high. An 8-inch to 9-inch round or square pan is about right, or an oval of similar size.
- Chop the rhubarb and place in a large bowl. Toss well with the brown sugar and pour into prepared baking dish.
- In another medium bowl, combine the melted butter, eggs, milk and vanilla. Stir to combine. Add the flour, baking powder and sugar. Using a whisk or fork, stir until batter is smooth and thick.
- Spoon the batter mixture over the rhubarb and spread evenly. Drizzle top with remaining 1 Tablespoon of melted butter. Sprinkle top lightly with sugar, if desired. *If pan is super full, bake on top of a baking sheet to catch any bubble-overs.
- Bake for about 45 minutes until the topping is set and golden brown.
- Serve warm as is, or with a scoop of vanilla ice cream.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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.