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 10, 2009

This is the first rhubarb cobbler I could ever say was absolutely a five star dish. Doubled the rhubarb, but left the rest of the recipe as was and the whole family thought it was the best ever. Thank you so much for sharing!!!

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SISTERFRAN

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Reviewed: Apr. 20, 2009

Awesome convertible recipe! I used blueberries instead, left over from last years' harvest in the freezer, and I used a deeper casserole dish than the recipe called for. DH will worship you for this; mine did.

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Jess

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Reviewed: Jul. 3, 2008

Absolutely awesome, but i put strawberries in it as well.

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Chefstacie

Cooking Level: Professional

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Reviewed: May 20, 2008

So delicious! I added about a cup of strawberries and that helped cut the tartness of the rhubarb. I thought this was perfect and the crust was especially good. Only change was to add about 1 Tbsp of water to the fruit mix.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 18, 2008

This was fast...easy....and you need no special ingredients. It calls for what you already have in your kitchen cupboard. Basic is sometimes the best! I added about a 1/2 tablespoon extra of water as some folks commented it was dry. This was not dry...it set up to perfection. I did not decrease the baking powder (and I was happy I didn't). I think the "too much baking powder" comment some have made could be coming from the fact that rhubarb ALWAYS makes your teeth feel coated - kinda squeaky after eating it. It's just the nature of the beast. I did add about 3 drops of Mexican vanilla...because I bake nothing without it...lol

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Queen Of Short Cuts

Cooking Level: Expert

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Reviewed: Sep. 16, 2007

I brought this to a BBQ and everyone loved it! I got compliments and it was gone by the end of the night. We ate it with vanilla ice cream. The only change I made was cutting back on the cornstarch (I used 1 1/2 T) as other reviewers said. This is definitely a recipe I will be making again!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

Wonderful! It was gone in a day! Makes a good breakfast if you use whole wheat flour and cut down on the sugar with the rhubarb. Make sure to use a 9x13 pan not a 9x9 as the recipe states.

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jodk02

Cooking Level: Expert

Home Town: Lambert, Montana, USA

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Reviewed: Jun. 2, 2007

Just the right amount of sweet and tart. Very easy to make. Can be served right out of the hot oven with ice cream.

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Laura R

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Reviewed: Apr. 2, 2007

This was a little dry my first attempt so next time I substituted instant tapioca (1Tbsp) for the cornstarch and increased sugar by 1tsp. In addition I added 1/4 cup of dark raisin (Thompson's) which gave this a slightly different flavour and made it a bit thicker.

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MISSSNOOP

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 3, 2007

very good, but a little too much cornstarch.

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katie

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Reviewed: Nov. 25, 2006

This was great, even my 2 year old liked it! This was the first time we had rhubarb and we really liked it.

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PATTON0626

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Reviewed: Jul. 18, 2006

My first attempt at making a cobbler. It was a hit. I added some green apples that need to be used up to the rhubarb. This will definitely be added to the family repertoire.

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Michelle B

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Reviewed: Jul. 10, 2006

This was a very good recipe, although I found it a little bland. Might be better with ice cream. I did add an extra tablespoon of water and cut the cornstarch to 1 1/2 Tbsp. as per others comments that it was dry. It turned out beautifully with just the right amount of moisture. If serving with ice cream I would double the filling or cut the topping in half to balance the tart and calm influences.

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Wanderer

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Rivne, Rivne Oblast, Ukraine

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Reviewed: May 7, 2006

This is absolute ambrosia!! Highly recommended!!

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RAEHNFAHL

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Reviewed: Apr. 18, 2006

Great taste, but a little dry...

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8 users found this review helpful

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Helen F.

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Reviewed: Apr. 12, 2006

Almost as good as Grandma's! I've been looking for a good rhubarb cobbler recipe, and this was very tasty. The only thing is, like many other people said, there was too much topping in comparison to the filling. Next time, I'll make more filling (maybe even double it) I also added a few tablespoons more sugar to the filling mostly because the rhubarb is just coming out in the store, and I figured it might be tart. Good recipe overall.

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lwilson11

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Reviewed: Oct. 20, 2005

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.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Aug. 1, 2005

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.'

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Aug. 1, 2005

I loved this recipe, easy and fast. I have also used the topping for lots of other fruits, with equally great results.

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DUSTYHUNTER

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Reviewed: Jul. 28, 2005

I thought it was very good..definately easy to make. Mine came out a bit on the tart side but vanilla ice cream helped sweeten it up..yum! My husband and son didn't like it as much as I did, which surprised me as they eat everything! I will probably try it again...next time I'll add strawberries to the rhubarb. Thanks for sharing!

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