Old Fashioned Rhubarb Cobbler

Old Fashioned Rhubarb Cobbler

8
Rae 0

"My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!"
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Ingredients

1 h 30 m servings 192 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb into the bottom of a 9x13-inch baking dish.
  3. Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
  4. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  5. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less

Most helpful critical review

It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8.

It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8.

I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less

My family absolutely loved this!! I made a double batch and used a 9x13 pan. SO easy! New family favorite.

GREAT flavor, happy to use the rhubarb my in laws brought me from their farm. This was the first time I've used rhubarb to bake. My older relatives used to make different kinds of pies/cobblers/...

Well, it looks GREAT. I just did a Faceless recipe and did my first photo, so this recipe in no longer faceless. We are going to have it with french vanilla ice cream after we have our evening...

Very good, tried it for the first time tonight and took it to a bbq...not a drop left over and I was asked for the recipe!!I also added blueberries,blackberries and raspberries. YUMMY

Sooooo yummmmy, can't stop making this awesome desert, no sooner than the dish is empty I want to make it again and again! My husband would prefer the homemade 'mom's pie crust' used instead s...

This turned out great but I did add a 1/2 tsp of cinnamon to it for a little variety.