Rhubarb Cobbler

Rhubarb Cobbler

This cobbler features rhubarb cooked with sugar, water, and cornstarch until hot and bubbly, then topped with spoonfuls of buttery biscuit dough.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
218 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
Step 2
Make filling: Mix together sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.
Step 3
Make topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
Step 4
Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
Step 5
Bake in the preheated oven until topping is crisp and lightly browned, about 20 minutes.
Rhubarb Cobbler
Rhubarb Cobbler
Rhubarb Cobbler
Rhubarb Cobbler

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 large egg
  • 4 cups chopped rhubarb
  • 1 tablespoon butter, diced
  • 3 tablespoons white sugar, divided
  • 0.25 cup milk
  • 0.25 teaspoon salt
  • 0.75 cup white sugar
  • 1.5 teaspoons baking powder
  • 0.25 cup cold butter, cubed

Categories

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