Garden Rhubarb Cobbler
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
- Preheat oven to 200 degrees C. Lightly grease a 23cm square baking dish.
- 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.
- In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 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.
- Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
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Reviews and Ratings
Global Ratings:
(180)
Reviews in English (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)
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)
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)