A delicious and easy rhubarb cobbler recipe, that can be made with fresh rhubarb or frozen rhubarb. A perfect Spring dessert!
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. It’s easy to make, too! Just two bowls and a little stirring. No need to bust out the mixer.
Ingredients and substitutions
A few notes about the key ingredients …
Rhubarb – use either fresh or frozen rhubarb for this cobbler. If frozen, no need to thaw. Use from frozen.
Milk – I recommend 2 -3% milk for the batter, for the nicest results. Dairy-free milk alternatives should work with this recipe.
How to make rhubarb cobbler
- 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!
Recipe tips!
- It may seem like there is a lot of sugar going into the bowls, but rhubarb needs sugar. 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 an 8 or 9-inch round or square pan or a 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 reheated. 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.
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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. (non-convection) 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. Starting with frozen rhubarb may extend the baking time a bit.
- Serve warm as is, or with a scoop of vanilla ice cream.
Notes
More rhubarb recipes to love!
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!
Made this last night to go with our dinner. It turned out great and everyone enjoyed it. It was easier to put together than a rhubarb crisp. I especially like the way the cake topping was thin enough to sink into the various crevises instead of a firmer, more biscuit type of topping. I’ll definitely make it again. Thanks!
So glad to hear, Jerilea :) Thanks!
Hi Jennifer
Could I make this cobbler ahead of time, say the day before? Thanks so much.
Hi Susan, You could make it ahead, but I think doing it the same day would be best. The cake portion of the cobbler does get moist the longer it sits.