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Rhubarb Demi (John's Cobbler)

By: PAT79  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 155 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 1 - 8 inch square dish
 

Ingredients

  • 4 cups chopped rhubarb
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1/2 cup chopped walnuts
  • 1 egg, beaten
  • 1/2 cup sour cream

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 304 | Total Fat: 8.8g | Cholesterol: 33mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by Penelope 
I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Holly 
This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2008 by trishthedish725 Supporting Member (Click to learn more about Supporting Membership)
Delicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a... MORE

 
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