Old Fashioned Rhubarb Cobbler Recipe - Allrecipes.com
Old Fashioned Rhubarb Cobbler Recipe
  • READY IN hrs

Old Fashioned Rhubarb Cobbler

Recipe by  

"My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb into the bottom of a 9x13-inch baking dish.
  3. Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
  4. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  5. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2013

I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less

Most Helpful Critical Review
Jan 29, 2014

It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8.

Jul 16, 2013

My family absolutely loved this!! I made a double batch and used a 9x13 pan. SO easy! New family favorite.

Jun 25, 2014

GREAT flavor, happy to use the rhubarb my in laws brought me from their farm. This was the first time I've used rhubarb to bake. My older relatives used to make different kinds of pies/cobblers/jams when I was growing up with rhubarb and I miss it. An 8 x 8 dish was perfect size for dessert, as some others noted for the cobbler. I added a pint of raspberries, yum. Thanks for the recipe!

Jul 26, 2013

Well, it looks GREAT. I just did a Faceless recipe and did my first photo, so this recipe in no longer faceless. We are going to have it with french vanilla ice cream after we have our evening meal. So I really do not know what it taste like, I will have to come back in an hour or so. Well, it is a good thing I made a double batch-----I do have some left over for tomorrow. This is very good, I like the sugar topping, it shines like glass and has a very nice crunch. My guys all loved it and said "Save some for us tomorrow". I am a midnight eater and I know what I will be having, hope there is enough for tomorrow. Very good and easy to fix. I love it. I am so thankful that the rhubarb came out of my garden, didn't have to pay $4 or $5 a pound for it. Now I can freeze up some with 6/7 cups and be ready to do this in the winter.

Jul 09, 2014

This turned out great but I did add a 1/2 tsp of cinnamon to it for a little variety.

Jul 19, 2013

Very good, tried it for the first time tonight and took it to a bbq...not a drop left over and I was asked for the recipe!!I also added blueberries,blackberries and raspberries. YUMMY


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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