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Rhubarb Peach Cobbler

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."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.
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.
Drop by tablespoons onto hot fruit. Bake, uncovered, at 400 degrees F for 30 minutes. Serve warm.