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Rosy Rhubarb Cobbler Recipe
Tart And Sweet Rhubarb Cobbler
This recipe for rhubarb cobbler is one of our family traditions. This tangy dessert is a favorite in many places where rhubarb grows.
It's traditionally the first fresh "fruit" available for pies and cobblers. Not really a fruit, rhubarb is a vegetable. It is the stem of certain plants from the genus Rheum, which comes from Siberia.
Just use the stems for your cobbler. The leaves are poisonous.
You can find rhubarb in farmer's markets in many places this time of year. Unless you grown your own, that is. Then it's just a trip out back with a harvest basket or bucket...
Photos by kimbesa
Homemade Rhubarb Cobbler - Never Lasts Long At Our House
The amount of sugar varies, depending on how tart you like your cobbler, and if you're having ice cream on the side...
Rhubarb Cobbler Recipe
- 3/4 to 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1/4 teaspoon cinnamon
- 4 cups of 1 inch slices rhubarb
- 1 tablespoon water
- 1 tablespoon butter
- 1 1/2 cups Bisquick
- 1 tablespoon sugar
- 3 tablespoons soft butter
- 1/3 cup milk
- Please note: The last 4 ingredients are for the topping.
- Choose firm rhubarb without cracks or soft spots. Cut off any portions of leaves that are attached. Then cut pieces into about 3/4 to 1 inch cubes, slicing thicker stems as needed.
- Butter an 8-inch round or square baking dish. Set aside. Preheat oven to 400 degrees.
- To make the rhubarb sauce, mix the first quantity of sugar with the cornstarch, cinnamon and salt in a large saucepan. Then add the rhubarb and water. Cook over medium heat for about 5 minutes. Stir constantly, until sauce starts to thicken.
- Pour sauce into baking dish and set aside while you make the topping.
- Put last 4 ingredients into a medium bowl, and mix lightly with a fork. Do not overbeat or your topping will be tough.
- Drop topping by large spoonfuls onto the sauce. Also dot with the tablespoon of butter.
- Bake for 25 minutes, until the cobbler is bubbling around the edges. Check after 15 minutes to see that topping is not getting too brown. If it is, put a loose piece of foil on top of cobbler for the last few minutes of baking.
- Cool the cobbler for about 10 minutes before serving, with or without a side of ice cream.