Rhubarb Cobbler

I’m not much for sweets but every 3 years or so I get a craving for Rhubarb cobbler. My Grandmother and my mom made the best rhubarb pies. This was my grandpa’s favorite. My grandma made the most beautiful crusts. I learned that from her but to be honest I didn’t want to fuss with all of that. My hands wouldn’t have allowed it any way. I find holding on to things like rolling pins for any length of time difficult.

Cobblers are a great alternative and this one is as simple as it gets.

rhubarb2 (6)


For the filling:

  • 2 16oz.Β  bags of frozen rhubarb
  • 1 Cup of Sugar ( more if you like it sweeter. I prefer it on the tart side. )
  • 2 T Corn Starch
  • 1 to 1 1/2 Cups of water
  • 1/4 tsp. Salt
  • 1/4 tsp. Almond Extract (optional)

For the topping:

  • 1 1/2 Cups of flour
  • 2 T. Baking Powder
  • 1/4 Cup of cold butter
  • 2 T. Β Shortening
  • 1/4 tsp Salt
  • 2 T. Sugar
  • 1 Egg
  • 1/4 Cup Almond Milk

In a large pot mix the sugar and cornstarch together. Add the frozen rhubarb and stir coating the rhubarb. Stir in the water, salt, and extract. Turn the burner to a medium low setting and allow the rhubarb to thaw. Stir occasionally. ( you could thaw the rhubarb ahead but I don’t)

While the rhubarb is thawing prepare the topping. In a bowl mix the flour, salt, sugar, and baking powder. Add the butter and shortening and cut in until you have pea sized crumbles. Beat the egg in another bowl and whisk in the milk. Make a well in the center of your crumble mixture and add the egg mixture. Stir until you have a stiff batter.

The rhubarb should be thawed. Turn the heat up to high and bring to a bowl. When it comes to a nice boil continue boiling stirring constantly for about 2 minutes or until thickened. Turn off the heat and set aside.

Coat a glass baking dish with shortening. Pour the rhubarb filling into the dish. Then spoon the topping over the filling. Sprinkle the topping with sugar and cinnamon. Bake at 350 degrees until topping is golden.

Enjoy as is or with a scoop of ice cream. πŸ™‚



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