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.
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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
- 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
- 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.