Best Rhubarb Old Fashioned Cobbler Recipes

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OLD FASHIONED RHUBARB COBBLER



Old Fashioned Rhubarb Cobbler image

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

Provided by Rae

Categories     Desserts     Cobbler Recipes     Rhubarb Cobbler Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

3 cups chopped rhubarb, or to taste
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb into the bottom of a 9x13-inch baking dish.
  • 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.
  • Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  • Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g

RHUBARB OLD-FASHIONED COBBLER



Rhubarb Old-fashioned Cobbler image

this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests

Provided by cooknwoman Pedersen

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
1 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon water
4 cups rhubarb, cut in 1 inch slices
1/4 teaspoon cinnamon (I like the taste of the rhubard so I don't add it) (optional)

Steps:

  • Pre-heat oven to 400 degrees.
  • Mix first four topper ingredients.
  • Cut in butter until mixture resembles course crumbs.
  • Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
  • Set Aside.
  • Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
  • Bring to a boil.
  • Cook and stir for 1-2 minutes.
  • Pour hot rhubarb filling into 8" round or square baking dish.
  • Immediately spoon on biscuit topper in 6 mounds.
  • Bake at 400 degrees for about 25 minutes.
  • Serve with cream or ice cream.

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