An easy and delicious rhubarb cobbler, that can be made with fresh rhubarb or frozen rhubarb. Enjoy warm from the oven as is, or with a scoop of vanilla ice cream.
3Tablespoonssalted butter, melted and cooled slightly
2largeeggs
1/2cupmilk
1teaspoonvanilla extract
1 1/2cupsall-purpose flour, spooned and levelled
2teaspoonsbaking powder
1cupwhite granulated sugar
Pinch salt
For topping before baking:
1Tablespoonsalted butter, melted
white or turbinado sugar, for sprinkling
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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.
Serve warm as is, or with a scoop of vanilla ice cream.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe, along with step-by-step photos that you might find useful.