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.
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.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Tiffany says
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.
Jennifer says
Hi Tiffany and yes, it should freeze well :)
Karen says
Was planning on baking the cobbler for dinner and the electricity has gone off. Could I use a 8x8 pan?
Jennifer says
Hi Karen and sorry, just seeing this now. My power was off, too :) Yes, an 8x8 pan should work.
Terri Czmuchalek says
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.
Jennifer says
So glad you enjoyed it, Terri! Thanks so much :)
Meredith says
SUPER delicious! I was craving a piece of this cake all day after I tried a little slice.
Thanks for sharing your recipe.
Jennifer says
so glad you enjoyed it, Meredith! Thanks so much :)
Irene (former Ontarian, now PEI says
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!
Jennifer says
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 :)
Melissa says
I just made this and it is delicious. How do you store it?
Jennifer says
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.
Melissa says
Great thanks. I did have quite a bit left. It is so yummy.
Jess @ Sweet Menu says
Looks just lovely! I think I need to buy a skillet!
Jennifer says
Thanks Jess. I find me skillet so useful for so many dishes!
Linda says
So what size skillet should it be baked in? 6"? 8"? 10"? 12"?
Jennifer says
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.
Meg says
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.
Jennifer M says
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 :)
Callie says
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!
Jennifer M says
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?
Jeanette says
I’ve made this and it’s very good...especially with ice cream. But I love the uniqueness of it!!!!
Jennifer says
So glad you enjoyed it, Jeanette :) Thanks!
Sophie says
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 :)
Jennifer says
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.
[email protected]'s Recipes says
This looks super duper delicious. Gorgeous photos.
Jennifer says
Thanks so much, Angie. It was really good and actually even better the next day.
sara says
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!
Jennifer says
Give it a try, Sara. Let me know how he likes it.