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Rhubarb Cobbler

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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.

Small bowl filled with rhubarb cobbler topped with ice cream showing golden brown topping and red rhubarb underneath.

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!

Serving of sweet biscuit topped rhubarb cobbler topped with scoop of vanilla ice cream.

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.

Bite of rhubarb cobbler on spoon with a little bit of vanilla ice cream.

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?

Small bowl filled with rhubarb cobbler topped with ice cream showing golden brown topping and red rhubarb underneath.

Rhubarb Cobbler

Servings: 9 Servings
Author: Carlee
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.
4.77 from 13 ratings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 3 cups rhubarb diced
  • cups granulated sugar divided
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 Tablespoons butter
  • 1 large egg beaten


  • Butter an 8×8″ pan and preheat oven to 350°F. 
  • Combine rhubarb and 1 cup of sugar and spread in the bottom of prepared pan.
    3 cups rhubarb
  • Whisk together flour, remaining ¾ cup of sugar, baking powder and salt. 
    1 cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
  • Cut in butter, then egg. Mixture should be crumbly. Sprinkle over top of rhubarb, then bake for 40-50 minutes.
    4 Tablespoons butter, 1 large egg
  • Recipe can be doubled in a 9×13 pan.


Serving: 1ServingCalories: 273kcalCarbohydrates: 57gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 154mgFiber: 1gSugar: 45g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

Friday 3rd of May 2024

What a great recipe!

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!


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.


Monday 12th of June 2017

I love rhubarb crisp and this would be a perfect way to start off Father's Day.


Tuesday 13th of June 2017

I am really excited to be a part of the team, thanks!


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


Friday 26th of May 2017

I don't have nearly enough of them, but I am glad I finally got to make this one!