Best 20 Rhubarb Cobbler Recipes

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into the bottom of a 9x13-inch baking dish.
• Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
• Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
• Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
• Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
• Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

STRAWBERRY RHUBARB COBBLER

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.

RHUBARB COBBLER

Steps:

• Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

RHUBARB PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
• Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
• In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
• Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
• Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

COBBLER, RHUBARB-STRAWBERRY

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
• Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
• Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
• Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
• Bake about 40 minutes, until the crust has browned.
• Serve while still warm with whipped cream.

RHUBARB-CRANBERRY COBBLER

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

CHERRY RHUBARB COBBLER

Steps:

• Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.

RHUBARB AND APPLE COBBLER

Steps:

• Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
• Cobbler: Preheat oven to 350 degrees F.
• To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
• When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
• Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.

STRAWBERRY-RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
• Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
• Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
• Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
• Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

CRISPY RHUBARB COBBLER

Steps:

• In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture. , Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown.

RHUBARB-STRAWBERRY COBBLER

Steps:

• FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
• Add rhubarb and strawberries; toss well.
• Spread mixture in 13 x 9 in. (3.5 L) baking dish.
• Bake in 400F(200C) oven 10 minutes.
• TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Using fingers or two knives, cut in margarine until mixture resembles small peas.
• With fork, stir in buttermilk just until soft dough forms.
• Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
• Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS

Steps:

• Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
• To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
• Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
• Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
• Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

RHUBARB-APPLE-ALMOND COBBLER

Steps:

• Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan.
• Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar.
• Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream.

STRAWBERRY RHUBARB COBBLER

Steps:

• Combine Sugar, flour, Cinnamon, & orange zest with fruit.
• Spread in 8 x 8 glass baking dish.
• Bake 10 min at 400 F degrees.
• Topping:.
• Mix dry ingredients together.
• Cut in butter
• Stir in Buttermilk.
• Drop by spoonfuls on fruit.
• Bake 25 min at 400 F Degrees.

RHUBARB OLD-FASHIONED COBBLER

Steps:

• Pre-heat oven to 400 degrees.
• Mix first four topper ingredients.
• Cut in butter until mixture resembles course crumbs.
• Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
• Set Aside.
• Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
• Bring to a boil.
• Cook and stir for 1-2 minutes.
• Pour hot rhubarb filling into 8" round or square baking dish.
• Immediately spoon on biscuit topper in 6 mounds.
• Bake at 400 degrees for about 25 minutes.
• Serve with cream or ice cream.

CHERRY RHUBARB COBBLER

Steps:

• Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
• Add to 3 cups of chopped rhubarb.
• Mix well.
• Spread into 9x9 pan.
• Dot with butter.
• Crust: Cream butter and sugar.
• Add the egg and beat well.
• Combine flour and baking powder.
• Alternating, add flour mixture and milk to sugar and butter.
• Mix well.
• Pour over fruit.
• Bake at 350 degrees for apx.
• 1 hour.
• Check at 45 minutes.
• if oven runs hot.
• Very tasty with whipped cream.
• *can use 1 21 oz.
• can of cherry pie filling if you don't have fresh cherries.
• Just pour over the rhubarb and mix well.
• Don't add the sugar or flour.

STRAWBERRY-RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-by-13-inch baking dish at least 2 inches deep.
• Mix fruit with 1 cup sugar and tapioca, and pour into dish.
• Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
• Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

CARAMEL RHUBARB COBBLER

Steps:

• In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.