Rhubarb Cobbler

Bursting with the flavors of tart rhubarb and rich cinnamon, this easy rhubarb cobbler is great on its own, or topped with homemade ice cream.

👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking dish
bowl
oven
whisk

📝 Preparation Steps

Preheat oven to 425°F. In a large bowl, combine the rhubarb, lemon juice, sugar, cornstarch, and cardamom. Stir to coat and then pour into a 1.5-2 quart (8-9" size) baking dish. Bake the filling for ⏱️ 10 minutes.

rhubarb (about 6 cups, sliced into ½-inch pieces)2 poundsfresh lemon juice1 tablespooncornstarch2 tablespoons

While the filling is in the oven, combine the flour, brown sugar, baking powder, and salt in a bowl and whisk to combine. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

baking powder1 teaspoonsbutter (cold and grated)6 tablespoons

Remove the rhubarb mixture from the oven and drop the topping over the warm filling in spoonfuls. (I like to use my smallest cookie scoop to do this.)

rhubarb (about 6 cups, sliced into ½-inch pieces)2 pounds

Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about ⏱️ 20-24 minutes. Serve warm or at room temperature.

cinnamon1 teaspoon

Nutrition Facts

calories

399 kcal

fat Content

12 g

serving Size

1 serving

fiber Content

4 g

sugar Content

48 g

sodium Content

367 mg

protein Content

4 g

trans Fat Content

0.5 g

cholesterol Content

30 mg

carbohydrate Content

72 g

saturated Fat Content

7 g

unsaturated Fat Content

4 g

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