Garden Rhubarb Cobbler

    Recipe Picture:Garden Rhubarb Cobbler
    1

    Garden Rhubarb Cobbler

    (171)
    40min


    153 people made this

    My kids love this recipe even though they don't like rhubarb because 'it grows in the garden'! Enjoy!

    Ingredients
    Serves: 9 

    • 3/4 cup (150g) white sugar
    • 2 tablespoons cornflour
    • 4 cups (500g) chopped rhubarb
    • 1 tablespoon water
    • 1 tablespoon butter, diced
    • 1 teaspoon ground cinnamon
    • 1 cup (125g) plain flour
    • 1 tablespoon white sugar
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 65g butter
    • 1/4 cup (65ml) milk
    • 1 egg, beaten
    • 2 tablespoons white sugar

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Lightly grease a 23cm square baking dish.
    2. In a saucepan, mix 3/4 cup sugar and cornflour. Stir in the 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.
    3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
    4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
    5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
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    Reviews and Ratings
    Global Ratings:
    (171)

    Reviews in English (132)

    by
    139

    I made this for my husband last night and we both thought it was pretty good. The topping needs a little bit more sugar and it may be good with a bit of rolled oats. For those of you who don't like it so tart, but don't want to add more sugar, you can try a species of rhubarb called 'Strawberry' or 'Cherry.' Most people have what's called 'Victoria.' It's only red from the ground to about half-way up the stalk and is green for the rest. The strawberry version is a dark red from the ground to the leaf. The red version is much sweeter. It is still rhubarb so it's still tart but not nearly as much as the 'Victoria.'  -  01 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    74

    I doubled the recipe and used a 9 x 13 inch pan. Even though the recipe was doubled, I could have used more rhubarb. I used Splenda instead of sugar in the rhubarb itself. It was very good tasting, but next time would like to tweak it a little and use more rhubarb and not so much cornstarch because it did become too dry.  -  20 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    62

    This was fabulous! My kids thought they hated rhubarb because it grows in the garden -- they cleaned their plates. I topped it with ice cream while warm. One thing to note -- the recipe summary says this cooks in a 9x13, but the actual recipe says a 9" square pan. I used the 9" square and the ratios seemed perfect (topping to contents). The topping was very good, too! I will make it again and again.  -  26 Jul 2005  (Review from Allrecipes USA and Canada)

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