Kimbesa enjoys making rhubarb cobbler in the spring and summer. She grows a patch out back to make it easy.
Tart And Sweet Rhubarb Cobbler
This recipe for rhubarb cobbler is one of our family traditions. This tangy dessert is a favorite in many places where rhubarb grows.
It's traditionally the first fresh "fruit" available for pies and cobblers. Not really a fruit, rhubarb is a vegetable. It is the stem of certain plants from the genus Rheum, which comes from Siberia.
Just use the stems for your cobbler. The leaves are poisonous.
You can find rhubarb in farmer's markets in many places this time of year. Unless you grown your own, that is. Then it's just a trip out back with a harvest basket or bucket...
Photos by kimbesa
Homemade Rhubarb Cobbler - Never Lasts Long At Our House
The amount of sugar varies, depending on how tart you like your cobbler, and if you're having ice cream on the side...
|Prep time||Cook time||Ready in||Yields|
6 to 8 servings
Rhubarb Cobbler Recipe
- 3/4 to 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1/4 teaspoon cinnamon
- 4 cups of 1 inch slices rhubarb
- 1 tablespoon water
- 1 tablespoon butter
- 1 1/2 cups Bisquick
- 1 tablespoon sugar
- 3 tablespoons soft butter
- 1/3 cup milk
- Please note: The last 4 ingredients are for the topping.
- Choose firm rhubarb without cracks or soft spots. Cut off any portions of leaves that are attached. Then cut pieces into about 3/4 to 1 inch cubes, slicing thicker stems as needed.
- Butter an 8-inch round or square baking dish. Set aside. Preheat oven to 400 degrees.
- To make the rhubarb sauce, mix the first quantity of sugar with the cornstarch, cinnamon and salt in a large saucepan. Then add the rhubarb and water. Cook over medium heat for about 5 minutes. Stir constantly, until sauce starts to thicken.
- Pour sauce into baking dish and set aside while you make the topping.
- Put last 4 ingredients into a medium bowl, and mix lightly with a fork. Do not overbeat or your topping will be tough.
- Drop topping by large spoonfuls onto the sauce. Also dot with the tablespoon of butter.
- Bake for 25 minutes, until the cobbler is bubbling around the edges. Check after 15 minutes to see that topping is not getting too brown. If it is, put a loose piece of foil on top of cobbler for the last few minutes of baking.
- Cool the cobbler for about 10 minutes before serving, with or without a side of ice cream.
Do You Like Rhubarb? - Will You Try This Recipe?
Virginia Allain from Central Florida on June 20, 2018:
My rhubarb is growing well this season in NH. This looks like just the recipe for me to use some of it up.
Usually, I make a strawberry-rhubarb crumble but this would be a change.
myspace9 on June 19, 2013:
Dusty2 LM on January 28, 2013:
Definitely! I have always enjoyed rhubarb prepared in many ways. Grow own rhubarb so it is available annually. I enjoy rhubarb simmered plain, with oatmeal, strawberry/rhubarb pie, cobbler, rhubarb and pineapple; you name it and I have probably had it at one time or another. Anyway, Thank You for stopping by my Old Fashion Irish Leek and Oatmeal Soup Recipe lens and giving it a "thumbs up". I really appreciate it. Hope you give the recipe a try and will enjoy it. Bon Appetit! (^_^)
spikeyflower on July 27, 2012:
Yum! Nothing reminds me more of summertime at my Grandmother's house than rhubarb desserts.
julieannbrady on June 12, 2012:
Oh my, but I sure do love rhubarb. Cobbler sounds perfect right about now.
Wanda Fitzgerald from Central Florida on June 03, 2012:
I've never had rhubarb. I don't think it's very common in Florida. The pictures look tasty.
Ann Hinds from So Cal on May 31, 2012:
Not only do we love rhubarb, we have the same baking dish which means finding this was destiny. Repinned too.
MaggiePowell on May 30, 2012:
ohhhhh yum! I love Rhubarb
Barbara Tremblay Cipak from Toronto, Canada on May 30, 2012:
this looks absolutely yummy - Yes I love Rhubarb :)