Skillet Rhubarb Cobbler

Skillet Rhubarb Cobbler

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 for Skillet Rhubarb Cobbler

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.

Don’t have a cast-iron skillet yet?

Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!

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Skillet Rhubarb Cobbler

Skillet Rhubarb Cobbler

Skillet Rhubarb Cobbler

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 364 kcal
Author: Jennifer
This is a delicious way to use fresh rhubarb. Baking it in a cast-iron skillet makes a rustic presentation and lots of crispy, tasty edge bits. I think you could also use frozen (unthawed) rhubarb for this dish quite successfully.
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Ingredients

  • 4 cups fresh rhubarb coarsely chopped
  • 3/4 cup brown sugar light or dark
  • 4 Tbsp butter divided, melted and cooled slightly
  • 2 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

  1. Preheat oven to 350° F. with rack in centre of oven.
  2. Grease a cast-iron frying pan with shortening, butter or spray with non-stick spray. Set aside.
  3. Chop the rhubarb and place in a large bowl. Toss well with the brown sugar and set aside.
  4. 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.
  5. 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.
  6. Bake for 40-45 minutes until firm and golden brown.
  7. Serve warm as it is, or with a bit of whipped cream or vanilla ice cream.
 

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19 Comments

  • 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!

  • 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.

  • 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 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 :)

    • 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.

  • 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 love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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