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Rhubarb Peach Cobbler

SUBMITTED BY: Otto (Germaine) Stank

"As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house."
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 (15 ounce) can sliced peaches, undrained
  • 3 cups sliced rhubarb, fresh or frozen
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
  2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
  3. Drop by tablespoons onto hot fruit. Bake, uncovered, at 400 degrees F for 30 minutes. Serve warm.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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