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Rhubarb Cobbler

1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 cup butter or margarine
6 cups fresh or frozen rhubarb
1 to 1 1/4 cups sugar
4 tsp. cornstarch
1/4 cup water
1 egg
1/4 cup milk
vanilla ice cream (optional)

Prep: 45 minutes Bake 20 minutes Oven 400 degrees

For topping, in a medium bowl stir together flour, sugar, baking powder and cinnamon. Cut in butter or margarine till mixture resembles coarse crumbs. Set aside.

For filling in a sauce pan combine rhubarb, sugar, cornstarch and water. Cook and stir until thickened and bubbly. Keep filling hot.

In a small bowl stir together the egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to a 2 quart square baking dish. Using a spoon, immediately drop topping into small mounds atop filling.

Bake cobbler in a 400 degree oven for 20 minutes or till a wooden toothpick inserted into topping comes out clean. If desired serve warm with ice cream.

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