recipe reviews for:

Rhubarb Cobbler

“Chunks of rhubarb are sweetened and cooked along with water and cornstarch until hot and bubbly. This luscious concoction is then poured into a prepared pan, sprinkled with cinnamon, and topped with spoonfuls of yummy dough. This cobbler bakes up in a 9x13 inch pan, so it 's perfect for a crowd. And it can be served warm from the oven or at room temperature.”

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Reviewed: May 16, 2013

Nice dessert. Sweetened rhubarb with baking powder biscuit topping.

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hotcook99

Reviewed: Apr. 28, 2013

I really enjoyed the simplicity of this recipe. I went from picking the rhubarb to eating the cobbler in less than an hour. I felt that it needed a bit of something else to balance it out. The next time, I will try vanilla. If that isn't it, then perhaps ginger.

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Reviewer:

matmyers

Cooking Level: Expert

Home Town: Norfolk, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Apr. 13, 2013

I absolutely love this dessert and it was so easy to make! I can't believe it!! I was short a bit on the rhubarb so I added some peeled and diced apples to make up the 4 cups of fruit. I love cinnamon so sprinkled lots in. It was just perfect... the sweetness, the amount of topping and the consistency of the rhubarb/apple was all perfect! Thank you for posting this one!

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Theresa

Reviewed: Dec. 27, 2012

I used the basics of this recipe (actually the only thing I changed was that I used blueberries instead of rhubarb because the latter wasn't at the store during my last-minute Christmas shopping). It still turned out great though. Just sweet enough and the biscuit-like top made it special!

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eruiz22

Reviewed: Oct. 28, 2012

Didn't care for the topping.

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molly

Cooking Level: Beginning

Reviewed: Sep. 2, 2012

I made this cobbler so many times this spring! SO good!

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Reviewer:

bonnie

Reviewed: Jul. 24, 2012

Very good! Great way to use up some rhubarb and is great with ice cream!

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Reviewer:

RLORKY

Cooking Level: Intermediate

Reviewed: Jul. 12, 2012

my family loves this recipe. it's a great way to keep our rhubarb plant in check. we add twice the sugar to the "biscuit" mix for a sweeter topping.

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Jennifer

Reviewed: Jul. 5, 2012

I used 1 package of remlinger farm rhubarb and just doubled everything else aside from sugar topping. I only used a total of 3 talbe spoons. I also cooked in 9x13 pan and it took about 30 minutes to cook. It may have taken longer because I had to go to town and buy milk when I went to mix the topping I noticed I was out so the filling had time to cool. We both loved this one. It would be good mixed with other fruit but if I have enough rhubarb I will make it this way.

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Gwenfron

Reviewed: Jun. 10, 2012

This is delicious! I've made it several times and it is so easy to make. In addition to following the recipe, I've added apples and strawberries to the mix. I even made it using just a 1/4 cup of sugar on the fruit and it was still very good. This is heaven when warm and served with ice cream!

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