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: Mar. 24, 2011

i used small loaf pan for this recipe-turned out great. had a lot of filling and a lot of topping per bite. i also added strawberries-delicious! because of the smaller pan, i had some filling left over to use an ice cream topping the next day.

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1 user found this review helpful

Reviewer:

katelink

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 23, 2010

Very Yummy! We are health nuts, so we substituted soy for milk and honey for sugar. We also used apple juice instead of water. YUM! Next time we will make it vegan and substitute the apple sauce for better and banana for egg.

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Reviewer:

jesuswept4me

Home Town: Las Vegas, Nevada, USA

Reviewed: Oct. 4, 2010

Very Tasty! I did the recipe as written. It turned out very well! Everyone loved it I have made it 2 time already and can't wait to make some more!

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1 user found this review helpful

Reviewer:

Sharney

Cooking Level: Intermediate

Reviewed: Jul. 14, 2010

I really like this. Easy and a great way to use up fruit. I really like the topping. You could make it with any cut up fruit. I tried it with peaches, strawberries and blueberries. It was great.

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2 users found this review helpful

Reviewer:

bunnyboots

Reviewed: Jun. 27, 2010

Very delicious and easy to make. I added a cup of blueberries and it was fantastic, but would be excellent with just the rhubarb. Next time I might double the topping because I really liked the topping.

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3 users found this review helpful

Reviewer:

Oribe

Reviewed: Jun. 18, 2010

I'm eating this right now at work (the day after I made it), with a cup of coffee. Incredible combo - and tastes just as good the next day. A great way to use up a garden full of rhubarb!

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3 users found this review helpful

Reviewer:

spanky

Cooking Level: Intermediate

Home Town: Ajax, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

Reviewed: May 18, 2010

i only used this recipe for the cake/cobbler and thought it turned out a little dry for my personal taste

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2 users found this review helpful

Reviewer:

Meghan

Cooking Level: Intermediate

Home Town: Osage, Iowa, USA

Living In: Bellevue, Nebraska, USA

Reviewed: May 14, 2010

It was simple to make and very yummy. My 14 yr. old son who never ate rhubarb and never wanted any part of rhubarb loved it.

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Reviewer:

TerFay

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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Reviewer:

SISTERFRAN

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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3 users found this review helpful