Rhubarb Cobbler

Thought I would share a recipe that we used last night for some rhubarb cobbler ... looks like a flop while you are making it, turns out awesome in then end.

  • 4 cups chopped rhubarb
  • 1/2 cup sugar
  • 2 Tbsp butter
  • 1/2 cup milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 tsp cornstarch
  • 1 cup boiling water

Evenly distribute rhubarb on bottom of baking dish (8x8 in original, we used a 9x13). Cream together sugar (1/2 cup), butter, milk, flour, baking powder and salt. Pour mixture over the top of the rhubarb. Combine sugar (1 cup) and cornstarch and sprinkle over the stop of the creamed topping. Pour boiling water of the top of the whole thing and bake for 60 minutes at 350 F.

We enjoyed it hot out of the oven with a little bit of ice cream.

For what it's worth.

Comments:

Mmm, rhubarb. It's pretty hard to come by in Texas, so I often get rhubarb when I'm further north.

Posted by Dave on May 30, 2008 at 07:12 AM EDT #

This was awesome! I tinkered a little making it with 6 cups of rhubarb, but not adjusting quantities on any of the other ingredients and by putting it in a deep oval baker and I did add some cardamom and cinnamon to the biscuit component but I'm not sure we could even tell. I turned to the internet and found your recipe after looking through a bunch of cookbooks that I have which either had no cobbler recipes or had directions or ingredients that I didn't want to deal with. Thanks much for this straightforward cobbler recipe with no funny stuff!

Posted by Ann in Madison on May 31, 2008 at 07:47 AM EDT #

Ann,

Glad I could help out with an easy and great recipe. I have to give my dad the credit, this is his original recipe. The parts I like are that it is simple and not overly sweet.

dl

Posted by Dan Lacher on June 01, 2008 at 06:57 AM EDT #

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