Easy Rhubarb Cobbler (Top Rated Recipe)
A super easy, and quick rhubarb dessert recipe that is perfect with ice cream, custard, cream or even on its own.
Equipment
- 1 pie dish or baking dish
Ingredients
Fruit:
- 1 lb rhubarb
- 1 tsp fresh lemon juice
- ⅔ cup sugar add a little more if you like a sweeter flavor
- 2 tsp cornstarch
Topping:
- ⅓ cup sugar + 1 Tbsp
- ¾ stick butter if using unsalted, add a pinch of salt to the flour
- 1 egg beaten
- 1 cup all-purpose flour minus 2 Tbsp
- 1 ½ tsp baking powder
Instructions
- Preheat oven to 350º F (180º C).
- Butter the inside of a pie dish, or similar sized baking dish.
Prepare the Rhubarb:
- Wash the rhubarb stalks and chop into 1" ( 2 ½ cm) 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.
Make the Easy Rhubarb Cobbler Topping:
- 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 easy rhubarb cobbler to cool slightly before serving.
Notes
- Serve on its own, with ice cream, custard or whipping cream.
Nutrition
Serving: 1 | Calories: 327kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 212mg | Potassium: 254mg | Fiber: 2g | Sugar: 34g | Vitamin A: 476IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!