This refreshing smoothie is naturally sweet and works well as a morning item. If necessary, almond milk can be swapped out for soy or rice milk.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square cobbler |
Ingredients
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1 tablespoon water
- 1 tablespoon butter, diced
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3 tablespoons white sugar, divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cubed
- ¼ cup milk
- 1 large egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
- Make the filling: Mix together sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.
- Make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
- Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
- Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 205 mg |
| Sugars | 22 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. Easy to make and extremely delicious.
was good add too much water….
Chunky sugar on top makes this awesome! Taste to see how much sugar in recipe so it’s nice & tart!
Very easy recipe to follow! I wish I could figure out a way to make the cake topping a bit more crumbly, but over the taste was great.
I doubled everything. Added 2 more tbsp of water and a few drops of red food colouring to fruit. Added 1/2 cup of oats to dry ingredients, and 1 tsp of vanilla to egg mixture. It is delicious! I would do this again, but triple the dry ingredients. Tart and sweet
This may be the best rhubarb cobbler I’ve ever had. And I’ve had a lot. I doubled this for a 13×9 dish. I also threw in a couple cups of strawberry halves just for some extra sweetness. Wow!! Delish!! I think you could add even more rhubarb or other fruit if you wanted because, even with the extra strawberries thrown in, there was still slightly more crust than fruit. I think a little more rhubarb or fruit or both would take this over the top.
Amazing. Cooking the fruit a little first makes all the difference. I added the Tablespoon of butter & cinnamon to the fruit after taking it off heat and mixed until the butter melted – then poured into the dish.
SO good!! I added a little more sugar and coated with cinnamon on top. Will make this again!
This is my go to cobbler recipe! For the fruit, I usually do a combo of rhubarb and strawberry.
This was my first time making a cobbler with rhubard rather than a brown betty and I found the directions confusing. 1 tablespoon of sugar here, then 3/4 of sugar there, then 2 tablespoons of sugar again. If it had been listed base ingredients then cobbler ingredients it would have been a bit more understandable. I felt like a chicken running back and forth getting everything. But I will say the cobbler looks very pretty and I used a 8X8 pan so we will see how it looks and tastes once it’s done!
This was easy to make and my husband loved it!
This was great! Kind of hard to want to make pie when it’s this good. I used an 8 inch square pan but I think I could double topping instead of 1.5 it and it would still fit.. 4 cups of rhubarb, 2 of frozen strawberries and 3 TB of cornstarch but kept the topping measurements same as recipe. I added touch of vanilla, nutmeg and cinnamon to pot as it was cooking, as well as sprinkled more nutmeg and cinnamon on top of dotted butter. I added 1 tsp of vanilla. For the top I used 1/2 TB of brown sugar and 1/2 TB of reg sugar as well as more cinnamon and nutmeg. Delicious!
I agree with some so if you want more fruit portion that would be good. Aside from that the taste and texture is great.
It was fantastic. Made according to directions. Next time may use a little less sugar in with the rhubarb.
Delicious!
We haven’t eaten it yet, but this is a quick way to use your abundance of rhubarb 😉
I stirred in some strawberries at the end of cooking the rhubarb, and made a gluten-free topping. It was divine!
I made this using King Arthur gluten free all purpose flour. It was amazing!
The rhubarb filling was outstanding and the amount of sweet/tart was spot on. The dough on top was a bit too much for me and somewhat out of proportion. I would cut it in half. All in all a lovely recipe!
I excluded butter from the batter and used 3 cups of rhubarb and 2 cups of strawberry
Delicious!!! Add a bit more sugar, and the vanilla ice cream when it’s still hot makes it perfect.