Rhubarb is ridiculously easy to cook, and a cobbler is one of the easiest desserts to make. With it’s gorgeous ruby red fruit and fabulous flavors, this will definitely become a go-to recipe and make you a star at whatever gathering you bring it to. FUN FACT: Rhubarb is not a fruit – it’s a vegetable!
Easy Rhubarb Cobbler
Recipe from Christina’s Cucina
Ingredients:
For the Fruit Base:
- 1 lb. rhubarb
- 1 teaspoon fresh lemon juice
- ⅔ cup sugar (add a little more if you like a sweeter flavor)
- 2 teaspoons cornstarch
For the Topping:
- ⅓ cup sugar + 1 tablespoon
- ¾ stick butter (if using unsalted, add a pinch of salt to the flour)
- 1 egg beaten
- 1 cup all-purpose flour minus 2 tablespoons
- 1 ½ teaspoons baking powder
Instructions:
- Preheat oven to 350º F.
- Butter the inside of a pie dish, or similar sized baking dish.
- Wash the rhubarb stalks and chop into 1″ pieces. Stir the cornstarch into the sugar, then add it to the rhubarb along with the lemon juice and toss gently. Place the sugared rhubarb into the buttered pie dish.
- Sift the flour and baking powder into a bowl so that they are evenly mixed. Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing. Drop large spoonfuls of the dough onto the rhubarb in the pie dish.
- Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven. Allow the cobbler to cool slightly before serving. Serve on its own, with ice cream, custard or whipping cream. Makes 6 servings.
Cook’s Note: You can tinker with the amount of sugar to make it sweeter or tarter according to your taste. You can also replace ¼-1/3 of the rhubarb with strawberries in the spring or apples in the fall for a seasonal variation (rhubarb is abundant in both seasons). And on a personal note, try adding a little ginger to your rhubarb. I find the flavors pair really well.
For more tasty rhubarb recipes, check out our archive.
