Rhubarb Cobbler

This traditional Rhubarb Cobbler offers a perfect balance of tart and sweet flavors, making it an ideal comfort food for family dinners or weekend brunches. The recipe utilizes fresh diced rhubarb macerated with cinnamon and sugar to release its natural juices, creating a luscious filling. Topped with a homemade batter that bakes into a fluffy, golden biscuit crust, each bite delivers a satisfying textural contrast between the soft fruit and the tender dough. It is simple to prepare using pantry staples like flour, sugar, and butter, yet feels indulgent enough for special occasions. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly memorable dessert experience.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 1430.6

Dietary: Vegetarian

Description

This traditional Rhubarb Cobbler offers a perfect balance of tart and sweet flavors, making it an ideal comfort food for family dinners or weekend brunches. The recipe utilizes fresh diced rhubarb macerated with cinnamon and sugar to release its natural juices, creating a luscious filling. Topped with a homemade batter that bakes into a fluffy, golden biscuit crust, each bite delivers a satisfying textural contrast between the soft fruit and the tender dough. It is simple to prepare using pantry staples like flour, sugar, and butter, yet feels indulgent enough for special occasions. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly memorable dessert experience.

Ingredients

2 cup Sugar, granulated
1/4 teaspoon Cinnamon
6 cup Rhubarb; diced
2 cup Flour, all-purpose
4 teaspoon Baking powder
3/4 teaspoon Salt
6 tablespoon Sugar, granulated
1/3 cup Shortening
1 ea Eggs
2/3 cup Milk, whole
1/4 cup Butter, unsalted; softened
1/4 cup Sugar, granulated
3 tablespoon Flour, all-purpose

Directions

1
Preheat the oven to 350F (175C) and grease a 9x13-inch baking pan.
2
In a large bowl, combine the diced rhubarb with the first amount of sugar and the cinnamon; toss to coat evenly and let stand for 15 minutes to macerate.
3
In a separate medium bowl, whisk together the flour, baking powder, salt, and the second amount of sugar.
4
Add the shortening, egg, and milk to the dry ingredients; mix just until combined to form a thick batter.
5
Spread the batter evenly into the bottom of the prepared 9x13-inch pan.
6
Spoon the macerated rhubarb mixture over the batter, spreading it gently to cover the surface.
7
In a small bowl, mix the softened butter, the third amount of sugar, and the remaining flour until crumbly; sprinkle this mixture evenly over the top of the rhubarb.
8
Bake for 45 minutes, or until the topping is golden brown and the filling is bubbly.
9
Allow to cool for 10 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1430.6kcal

% Daily Value *
Total Fat 36.6g57%
Saturated Fat 15.8g79%
Cholesterol 126.3mg43%
Sodium 4503.9mg188%
Total Carbohydrate 261.1g88%
Dietary Fiber 3.7g15%
Sugars 160.2g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, cobbler, dessert, baking, fruit, cinnamon, sweet, comfort food, spring, biscuit topping, homemade, oven, pie alternative, family dinner, brunch, vanilla ice cream, easy dessert, classic recipe

Read it online: https://www.chefs-mate.com/recipe/rhubarb-cobbler/