This rhubarb bounce recipe is an easy summertime cobbler — sweetened chopped rhubarb is sprinkled on top of homemade batter. Serve with whipped cream.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
376 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine 1 cup sugar and 1 tablespoon flour in a medium bowl; add rhubarb and toss to coat. Set aside.
Step 3
Place melted butter in a 2-quart casserole dish. Whisk remaining 1 cup sugar, 1 cup flour, and baking powder together in a large bowl until well combined; stir in milk until batter is smooth. Pour batter over melted butter; spread gently so butter stays on the bottom. Arrange coated rhubarb in an even layer on top of batter.
Step 4
Bake in the preheated oven until batter has risen up through rhubarb and top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.