Rhubarb Demi (John's Cobbler) Recipe - Allrecipes.com
Rhubarb Demi (John's Cobbler) Recipe
  • READY IN 55 mins

Rhubarb Demi (John's Cobbler)

Recipe by  

"I've had this recipe for over twenty years, and have made it nearly every Spring since. Hope you enjoy this quick and easy recipe as much as my family has."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square dish Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and 8 inch square baking dish.
  2. Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it. Stir to coat completely. In a medium bowl, stir together the flour, baking powder, salt and remaining 3/4 cup of sugar. Add the walnuts, egg and sour cream; stir until smooth. Pour over the rhubarb and spread evenly.
  3. Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.
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Reviews More Reviews

Apr 19, 2008

Delicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish!

 
Jul 17, 2008

I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. However, the topping didn't have enough liquid in it, so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time, I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make, though, and everyone scoffed it up with whipped cream on top.

 

5 Ratings

Jun 17, 2008

This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it, like a biscuit topping. I am glad I tried it, but I probably won't make it again.

 
Jul 15, 2014

Neither of us cared for this at all. The fruit part was much too thick; no juiciness at all. Ditto on the topping. I had to add some milk to the batter not only to mix it, but even more to make it "spreadable" as the recipe directed. The finished topping part was, how shall I call it, almost rubbery. Also, the ratio of topping to fruit was off - too much topping, not enough fruit. Hate to rate it like this, but it just wasn't to our liking.

 
May 20, 2011

Really yummy! I used frozen rhubarb. I didnt have walnuts so I used slivered almonds. Definately will make again.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 226 mg
  • 9%

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

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