Rhubarb Cobbler

SUBMITTED BY: Jill Saunders PHOTO BY: Renée

"My family really loves this recipe. Hope you have good luck with it!"

COOK TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

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INGREDIENTS

3/4 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
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

READ REVIEWS (66)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the 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.
In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

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REVIEWS

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Reviewed on Aug. 1, 2005 by MOMMYPAYNE

I made this for my husband last night and we both thought it was pretty good. The topping needs a little bit more sugar and it may be good with a bit of rolled oats. For those of you who don't like it so tart, but don't want to add more sugar, you can try a species of rhubarb called 'Strawberry' or 'Cherry.' Most people have what's called 'Victoria.' It's only red from the ground to about half-way up the stalk and is green for the rest. The strawberry version is a dark red from the ground to the leaf. The red version is much sweeter. It is still rhubarb so it's still tart but not nearly as much as the 'Victoria.'

15 users found this review helpful

Reviewed on Oct. 20, 2005 by SHARYN MCDONALD

I doubled the recipe and used a 9 x 13 inch pan. Even though the recipe was doubled, I could have used more rhubarb. I used Splenda instead of sugar in the rhubarb itself. It was very good tasting, but next time would like to tweak it a little and use more rhubarb and not so much cornstarch because it did become too dry.

8 users found this review helpful

Reviewed on Jul. 26, 2005 by JANIEJANIE

This was fabulous! My kids thought they hated rhubarb because it grows in the garden -- they cleaned their plates. I topped it with ice cream while warm. One thing to note -- the recipe summary says this cooks in a 9x13, but the actual recipe says a 9" square pan. I used the 9" square and the ratios seemed perfect (topping to contents). The topping was very good, too! I will make it again and again.

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 219

Total Fat: 7.3g
Cholesterol: 41mg
Sodium: 224mg
Total Carbs: 36.3g
Dietary Fiber: 1.5g
Protein: 2.9g

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