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: 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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1 user found this review helpful

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

Reviewer:

Jess

Reviewed: Jul. 3, 2008

Absolutely awesome, but i put strawberries in it as well.

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4 users found this review helpful

Reviewer:

Chefstacie

Cooking Level: Professional

Reviewed: May 20, 2008

So delicious! I added about a cup of strawberries and that helped cut the tartness of the rhubarb. I thought this was perfect and the crust was especially good. Only change was to add about 1 Tbsp of water to the fruit mix.

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3 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: May 18, 2008

This was fast...easy....and you need no special ingredients. It calls for what you already have in your kitchen cupboard. Basic is sometimes the best! I added about a 1/2 tablespoon extra of water as some folks commented it was dry. This was not dry...it set up to perfection. I did not decrease the baking powder (and I was happy I didn't). I think the "too much baking powder" comment some have made could be coming from the fact that rhubarb ALWAYS makes your teeth feel coated - kinda squeaky after eating it. It's just the nature of the beast. I did add about 3 drops of Mexican vanilla...because I bake nothing without it...lol

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10 users found this review helpful

Reviewer:

Dung Beetle

Cooking Level: Expert

Reviewed: Sep. 16, 2007

I brought this to a BBQ and everyone loved it! I got compliments and it was gone by the end of the night. We ate it with vanilla ice cream. The only change I made was cutting back on the cornstarch (I used 1 1/2 T) as other reviewers said. This is definitely a recipe I will be making again!

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4 users found this review helpful

Reviewer:

wilco

Cooking Level: Intermediate

Reviewed: Jul. 11, 2007

Wonderful! It was gone in a day! Makes a good breakfast if you use whole wheat flour and cut down on the sugar with the rhubarb. Make sure to use a 9x13 pan not a 9x9 as the recipe states.

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7 users found this review helpful

Reviewer:

jodk02

Cooking Level: Expert

Home Town: Lambert, Montana, USA

Reviewed: Jun. 2, 2007

Just the right amount of sweet and tart. Very easy to make. Can be served right out of the hot oven with ice cream.

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2 users found this review helpful

Reviewer:

Laura R

Reviewed: Apr. 2, 2007

This was a little dry my first attempt so next time I substituted instant tapioca (1Tbsp) for the cornstarch and increased sugar by 1tsp. In addition I added 1/4 cup of dark raisin (Thompson's) which gave this a slightly different flavour and made it a bit thicker.

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2 users found this review helpful