Best 2 Rhubarb Old Fashioned Cobbler Recipes
Indulge in a nostalgic culinary journey as we explore the world of rhubarb old fashioned cobbler, a classic dessert that captures the essence of tradition and comfort. With its vibrant red hues and tart flavor, rhubarb takes center stage in this delectable dish, complemented by a buttery biscuit topping that bakes to golden perfection. Whether you're reminiscing about grandma's kitchen or seeking a taste of Americana, this timeless recipe promises to satisfy your sweet tooth and leave you craving more.
Let's cook with our recipes!
OLD FASHIONED RHUBARB COBBLER
My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!
Provided by Rae
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g
RHUBARB OLD-FASHIONED COBBLER
this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests
Provided by cooknwoman Pedersen
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Tips:
- To make the rhubarb more tender, toss it with sugar and let it sit for 30 minutes before assembling the cobbler.
- If you don't have time to let the rhubarb sit, you can add a tablespoon of cornstarch to the filling to help thicken it.
- Use a variety of rhubarb stalks for a more colorful cobbler. Red, pink, and green rhubarb all work well.
- If you don't have a 9-inch pie plate, you can use an 8-inch square baking dish instead.
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This rhubarb old-fashioned cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this cobbler is sure to be a hit with everyone who tries it. So next time you have some rhubarb on hand, give this recipe a try. You won't be disappointed!
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