Rhubarb Old Fashioned Cobbler
Delight in the sweet-tart charm of a Rhubarb Old Fashioned Cobbler, a timeless dessert that combines tender chunks of rhubarb with a buttery, golden biscuit topping. This recipe highlights the unique tanginess of rhubarb, sweetened with a blend of granulated and brown sugar, and enhanced by a hint of vanilla. The cobbler's crust, featuring cold cubed butter and a touch of cinnamon and coarse sugar for optional sparkle, bakes to a crisp perfection that contrasts beautifully with the bubbling, luscious fruit filling beneath. Ready in just about an hour, this cobbler is a perfect make-ahead dessert for gatherings or a cozy treat at home. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert experience. Perfect for showcasing seasonal rhubarb, this recipe is a must-try for dessert lovers!
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Recipe Information
Ingredients
- 5 cups rhubarb, trimmed and chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cut into small cubes
- 0.75 cup whole milk
- 0.5 teaspoons cinnamon (optional, for sprinkling)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or an equivalent-sized dish.
In a large bowl, combine the chopped rhubarb, granulated sugar, brown sugar, and cornstarch. Mix until the rhubarb is evenly coated. Stir in the vanilla extract and set aside to let the mixture rest for 10 minutes.
In another bowl, whisk together the flour, baking powder, and salt until well combined.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the whole milk gradually, mixing just until the dough comes together. Be careful not to overmix.
Pour the rhubarb mixture into the greased baking dish, spreading it out evenly.
Drop spoonfuls of the dough on top of the rhubarb mixture, leaving a few gaps to allow steam to escape. This creates the classic cobblestone appearance.
If desired, sprinkle the top of the dough with cinnamon and coarse sugar for added texture and flavor.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
Remove the cobbler from the oven and let it cool for at least 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 451.0 g | 164% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 265.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 892 mg | 69% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
