Get the Recipe: Rhubarb Cobbler
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.
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
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.
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.
Serving: 1 serving, Calories: 311 kcal, Carbohydrates: 60 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 55 mg, Sodium: 70 mg, Potassium: 331 mg, Fiber: 2 g, Sugar: 41 g, Vitamin A: 296 IU, Vitamin C: 4 mg, Calcium: 128 mg, Iron: 1 mg
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