Easy Rhubarb Cobbler
photo by ChefLee
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 1⁄2 cups rhubarb, cut into 1/2-inch pieces
- 1 cup sugar
-
COBBLER TOPPING
- 1 1⁄4 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup cold butter, cut into pieces (no subs please!)
- 1 egg, beaten
- 1⁄2 cup half-and-half cream or 1/2 cup full-fat milk
directions
- Set oven to 375 degrees F.
- Grease a 9-inch baking dish.
- Mix the rhubarb and 1 cup sugar, and place in the baking dish.
- To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
- Cut in the cold butter to make a crumbly mixture.
- In a small bowl, whisk/combine the egg and half and half cream.
- Add to the dry ingredients; stir with a fork to create a stiff batter.
- Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
- Bake for 35-40 minutes.
- Serve warm topped with ice cream.
- Delicious!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is easy as cobbler!!!! :) This makes a really good cobbler crust! I had 3 cups of rhubarb so I substituted the rest of the fruit with strawberries. Since I did that, I left out a couple TBSP sugar as suggested. I cut my rhubarb smaller than 1/2-inch pieces and I'm glad I did because with this baking time, they were still crisp but al dente crisp so it was good. I love how quick and easy this was to make, thanks!!!!
-
Once again, I knew I could count on Kittencal! This was really really good! I made 1 1/2 recipes and it worked out well. I didnt have quite enough rhubarb, but the biscuit was so good it didn't matter! I am looking forward to trying this with other fruit this summer. Beats the pants off my bisquick cobble! Thanks again for posting!
see 9 more reviews
Tweaks
-
This is easy as cobbler!!!! :) This makes a really good cobbler crust! I had 3 cups of rhubarb so I substituted the rest of the fruit with strawberries. Since I did that, I left out a couple TBSP sugar as suggested. I cut my rhubarb smaller than 1/2-inch pieces and I'm glad I did because with this baking time, they were still crisp but al dente crisp so it was good. I love how quick and easy this was to make, thanks!!!!