Best Rhubarb Cherry Cobbler Recipes

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CHERRY RHUBARB COBBLER



Cherry Rhubarb Cobbler image

One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite-fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 12 servings.

Number Of Ingredients 12

FILLING:
1 can (21 ounces) cherry pie filling
3 cups fresh or chopped frozen rhubarb
1 cup sugar
1/4 cup butter, cubed
CRUST:
1/2 cup shortening
1 cup sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk

Steps:

  • Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.

Nutrition Facts : Calories 350 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 93mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY RHUBARB COBBLER



Cherry Rhubarb Cobbler image

This is a favorite of our family and the kids don't do many desserts!!! (I am considering having DNA run on them to make sure they are "my" children!!!) My mother-in-law shared this with me last year. We grow our own rhubarb and this is the only way I can get anyone else to eat someone with me. I will cut and freeze the rhubarb to have fresh on hand when the cherries come on. Then, I will pit and freeze cherries to use later after the season is over.

Provided by Paddles

Categories     Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 cups pitted cherries
2/3 cup sugar
1 tablespoon flour
3 cups rhubarb
butter
1/2 cup shortening or 1/2 cup butter
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/2 cup milk

Steps:

  • Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
  • Add to 3 cups of chopped rhubarb.
  • Mix well.
  • Spread into 9x9 pan.
  • Dot with butter.
  • Crust: Cream butter and sugar.
  • Add the egg and beat well.
  • Combine flour and baking powder.
  • Alternating, add flour mixture and milk to sugar and butter.
  • Mix well.
  • Pour over fruit.
  • Bake at 350 degrees for apx.
  • 1 hour.
  • Check at 45 minutes.
  • if oven runs hot.
  • Very tasty with whipped cream.
  • *can use 1 21 oz.
  • can of cherry pie filling if you don't have fresh cherries.
  • Just pour over the rhubarb and mix well.
  • Don't add the sugar or flour.

RHUBARB CHERRY COBBLER



Rhubarb Cherry Cobbler image

What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. -Jill Head, Hilbert, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1/4 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground allspice
2 cans (21 ounces each) cherry pie filling
3 cups diced fresh or frozen rhubarb, thawed
ALMOND TOPPING:
2 cups all-purpose flour
3 tablespoons plus 2 teaspoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 teaspoon almond extract
1/4 cup sliced almonds

Steps:

  • In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb., Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender., Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar. , Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm.

Nutrition Facts : Calories 382 calories, Fat 16g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB CHERRY COBBLER RECIPE



Rhubarb Cherry Cobbler Recipe image

What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. -Jill Head, Hilbert, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground allspice
2 cans (21 ounces each) cherry pie filling
3 cups diced fresh or frozen rhubarb, thawed
ALMOND TOPPING:
2 cups all-purpose flour
3 tablespoons plus 2 teaspoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 teaspoon almond extract
1/4 cup sliced almonds

Steps:

  • In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
  • Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar.
  • Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm.
  • Yield: 12 servings.
  • Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
  • Originally published as Rhubarb Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook
  • Annual 2009, p157
  • Nutritional Facts
  • serving equals 382 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.
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