Rhubarb cobbler is one of my husband’s favorite desserts. A layer of rhubarb is covered in a sweet buttery crust that is like a mix between a cookie and a biscuit. The combination makes for the perfect sweet and tart treat.
If you are looking for a simple, rustic recipe for turning rhubarb into a tasty dessert, this rhubarb cobbler is for you. It comes together quickly and features a nice layer of tart fruit topped with a nice layer of biscuity topping that is soft underneath with a bit of crunch on top.
My husband has been begging to plant some rhubarb at our house ever since we moved here. Ten years later, and somehow, we still don’t have it!
It’s not that I don’t want it. It’s just that we never think of it at the right time. I think he only wants it so he can have this rhubarb cobbler on an annual basis anyway.
So when my parents moved to a place with rhubarb, we were in! Now, that doesn’t mean that we won’t be planting a plant ourselves. It just means we can have homemade rhubarb cobblers in the years between now and the time it actually happens!
This is one of the few recipes my husband actually talks about. So, as soon as I had access to rhubarb, I had to get the recipe from my mother-in-law.
She said it actually came from my husband’s grandma, and generations of his family have been enjoying it. You know I love a good family recipe!
The recipe is actually really simple. Rhubarb is really tart on its own, so it requires a good amount of sugar to make it palatable.
Simply toss the chopped rhubarb in some sugar and place it in the bottom of your pan. Then, you make a quick and easy sweet biscuit type topping for the top.
The juice from the fruit and the crumble come together to make something wonderful. I can see why this is one of those recipes that my husband has an affinity for!
My husband’s grandma suggested to serve this with a glass of milk on her recipe card. That is truly a great combination.
A little fresh whipped cream would be good, too, but I could eat freshly whipped cream on just about anything. Today, I decided to serve it with a scoop of vanilla ice cream for an extra special treat.
What is the difference between a crisp and a cobbler?
Crisps generally feature fruit topped with a oat based streusel. Cobblers generally have fruit under a more biscuit like topping.
More Great Rhubarb Recipes:
If you like rhubarb, you are going to love rhubarb brownies. The bits of rhubarb add great color and contrast to the rich and fudgy brownies.
Rhubarb peach pie was inspired by my husband’s request. Now it’s a favorite for us and others as well.
Or make strawberry rhubarb sauce for something a bit healthier. It is great on its own or as a dip for animal crackers.
I am relatively new to cooking with rhubarb and we are loving everything we have tried. So now I am wondering what are your favorite rhubarb recipes?
Rhubarb Cobbler
A sweet and tart rhurbarb layer is baked under a butter topping to make this delicious rhubarb cobbler. It is great on its own, but it's even better with a little whipped cream or ice cream.
Ingredients
- 3 cups rhubarb, diced
- 1 3/4 cups granulated sugar, divided
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons butter
- 1 large egg, beaten
Instructions
- Butter an 8×8″ pan and preheat oven to 350°F.
- Combine rhubarb and a cup of sugar and spread in the bottom of prepared pan.
- Whisk together flour, remaining 3/4 cup of sugar, baking powder and salt.
- Cut in butter, then egg. Mixture should be crumbly. Sprinkle over top of rhubarb, then bake for 40-50 minutes.
- Recipe can be doubled in a 9×13 pan.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 154mgCarbohydrates: 57gFiber: 1gSugar: 45gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
Donna Sharp
Friday 19th of May 2023
Just for the record, Rhubarb could be covering a piece of liver and I would eat it, lol. I haven't made anything with rhubarb in a few years and this is easier than a pie. I grew up eating rhubarb right from my mom's garden (she would get upset when we would take it) washed it of with the hose and had a little coffee cup with sugar that we would share. My mom made the best rhubarb pie and ice-cream topping. If you haven't used rhubarb on top of vanilla ice-cream, you are missing out. I can't wait to make this. I found this recipe via The Country Cook and The Weekend Potluck #582. Saving this to my recipe folder. Thanks!
Carlee
Friday 19th of May 2023
A rhubarb topping for ice cream sounds so good! Thank you so much for stopping by, I hope you enjoy the recipe.
Val
Monday 12th of June 2017
I love rhubarb crisp and this would be a perfect way to start off Father's Day. Thanks for linking up this recipe to the Celebrate 365 Father's Day Favorites Blog Party and for joining our team :)
Carlee
Tuesday 13th of June 2017
I am really excited to be a part of the team, thanks!
Carlee
Friday 26th of May 2017
Thank you!
A Day in the Life on the Farm
Thursday 25th of May 2017
Always excited for rhubarb recipes. Thanks
Carlee
Friday 26th of May 2017
I don't have nearly enough of them, but I am glad I finally got to make this one!
Big Rigs 'n Lil' Cookies
Thursday 18th of May 2017
I should make this for a family get together sometime. My family all LOVES rhubarb!
Carlee
Saturday 20th of May 2017
You should! I need to get more!