Rhubarb Cobbler

Rhubarb Cobbler

This rhubarb cobbler has a delicious rhubarb filling and buttery biscuit dough topping. Bake until hot and bubbling for a gorgeous springtime dessert.

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
Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
Step 3
Make the 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 4
Make the 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 5
Bake in the preheated oven rhubarb is bubbling and 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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