This rhubarb cobbler is all about that sweet-tart filling baked under a soft, buttery cake topping. It’s simple, satisfying, and especially good warm with a scoop of ice cream.
This Rhubarb Cobbler Hits the Spot Every Time
This rhubarb cobbler is the kind of dessert I like to make when rhubarb first comes into season. The fruit gets tossed with sugar and cornstarch, then baked under a soft, buttery cake topping that comes together in one bowl. It bakes up golden with bubbling edges and a hint of tartness under the sweet.
I usually go with fresh rhubarb, but frozen works just fine—just add a little extra cornstarch to make up for the extra moisture. You don’t need to get fancy with the batter either. It’s a basic mix of butter, sugar, eggs, buttermilk, and a few dry ingredients stirred together until just combined.
Once the batter’s on top, it goes straight into the oven until the top is set and the fruit starts bubbling around the sides. I like to serve it warm with a scoop of vanilla ice cream, but it’s good plain too. The topping’s soft and tender, and it soaks up just enough of the fruit underneath.
Why I Love This Recipe
- The batter’s simple but bakes up like a soft cake with crisp edges.
- It works with fresh or frozen rhubarb, so I can make it anytime.
- The filling stays tart enough to keep the whole thing from feeling too sweet.
Ingredients
Here’s everything you’ll need to make this rhubarb cobbler, from the sweet-tart fruit base to the soft, tender cake topping.
- Rhubarb – chopped into ½-inch pieces; fresh or frozen both work (if frozen, no need to thaw)
- Granulated sugar – sweetens both the fruit base and the cake batter
- Cornstarch – thickens the fruit filling; use extra if using frozen rhubarb
- Orange zest – adds brightness to the filling
- Salt – balances flavor; used in both the filling and the batter
- Butter – softened; adds richness to the cake batter
- Eggs – help bind and lift the cake
- Buttermilk – keeps the cake tender (or use milk plus a splash of vinegar)
- Vanilla extract – adds flavor to the cake batter
- All-purpose flour – forms the structure of the cake
- Baking powder – helps the cake rise
- Baking soda – works with the buttermilk for extra lift
- Coarse sugar – optional, sprinkled on top for a little crunch
How to Make Rhubarb Cobbler
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
- Step One (prep the oven and dish)
Go ahead and preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray so nothing sticks later. - Step Two (mix the rhubarb filling)
In a big bowl, toss the chopped rhubarb with the sugar, cornstarch, vanilla, orange zest and a pinch of salt. Once it’s all coated, dump it into your baking dish and spread it out into an even layer. - Step Three (start the topping)
Grab another large bowl and whisk together the melted butter and sugar. Add the eggs one at a time, whisking after each so everything stays smooth. Stir in the vanilla and buttermilk. - Step Four (add the dry stuff)
In a separate medium bowl, whisk the flour, baking powder and baking soda. Add that dry mix into the wet stuff gradually, stirring just until it’s all combined. Don’t overmix—lumps are fine. - Step Five (spread the topping)
Spoon the batter over the rhubarb in the dish. Use a spatula to gently spread it around—no need to be perfect, just try to cover most of the fruit. Sprinkle with coarse sugar. - Step Six (bake it)
Bake for 40 to 45 minutes, or until the top is golden and you can see the fruit bubbling around the edges. Stick a toothpick into the cake part—if it comes out clean, it’s done. - Step Seven (serve it up)
This is especially good warm, topped with whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Recipe Tips
Here are a few tips to help you get the best results for this rhubarb cobbler:
- If using frozen rhubarb, don’t thaw it—just add extra cornstarch to help with the extra liquid.
- Let the cobbler sit for 10–15 minutes after baking so the filling can thicken slightly.
- A sprinkle of coarse sugar over the batter before baking adds a nice bit of crunch on top.
Storage and Freezing
Here’s how I handle leftovers, storage, reheating, and freezing for this cobbler:
- Leftovers: I cover the dish and keep it in the fridge—it holds up well for about 3 to 4 days.
- Storage: Let the cobbler cool completely before covering it to avoid trapping steam and making the topping soggy.
- Reheating: I usually reheat slices in the microwave for 30–45 seconds. For larger portions, the oven at 350°F works better.
- Freezing: You can freeze the baked cobbler once it’s cooled. Wrap it tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven until warmed through.
Frequently Asked Questions
- Can I make this rhubarb cobbler ahead of time? Yes—bake it a few hours in advance, then gently reheat in a low oven (300°F) for about 10–15 minutes before serving.
- What if I don’t have buttermilk? No problem. Just use regular milk with a couple teaspoons of vinegar or lemon juice stirred in. Let it sit for a few minutes before adding.
- Can I use other fruit instead of rhubarb? You can, but the balance will change. This batter works best with tart fruit—try a mix of rhubarb and strawberries or raspberries if you want to soften the tang without losing it.
- How do I know when it’s done? The top should be golden, the edges should be bubbling, and a toothpick in the cake part should come out clean.
- What if I want a sweeter dessert? Rhubarb varies in tartness, so feel free to adjust the sugar in the fruit base—¾ cup is on the sweeter side, while ⅔ cup keeps it more tart-forward. You can also add a bit of sugar to the topping or serve it with sweetened cream or ice cream.
More Cobbler Recipes to Try
If this rhubarb cobbler hit the spot, here are a few other cobblers I keep in rotation depending on the season or when I’m craving something fruity and baked.
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Rhubarb Cobbler
This Rhubarb Cobbler is made with a tart rhubarb filling and a soft, buttery cake topping. It’s easy to bake in one pan and perfect served warm with whipped cream or ice cream.
Servings: 8
Calories: 300kcal
Equipment
- measuring cups and spoons For accurate ingredient amounts.
- mixing bowls One for the fruit, one for the batter.
- baking dish 9x13 For baking the cobbler.
- Zester For the orange zest.
- whisk To mix the batter and dry ingredients.
- rubber spatula For stirring and spreading the batter.
Ingredients
- cooking spray or butter
Fruit Base:
- 4 cups chopped rhubarb (1/2-inch pieces, fresh or frozen-do not thaw)
- 2/3 to 3/4 cup granulated sugar (adjust to taste depending on the tartness of the rhubarb)
- 1 tbsp. cornstarch*
- 1 tsp. orange zest
- 1/8 tsp. table salt
Cobbler Topping:
- 3/4 cup butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1-3/4 cup all-purpose flour
- 1-1/2 tsps. baking powder
- 1/2 tsp. baking soda
To Finish:
- 2 tbsps. coarse sugar for crunch (optional)
- whipped cream, vanilla ice cream or crème fraîche (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.cooking spray
- In a large bowl, toss the rhubarb with sugar, cornstarch, vanilla, orange zest and salt. Transfer to the prepared baking dish and spread evenly. Set aside.4 cups chopped rhubarb, 2/3 to 3/4 cup granulated sugar, 1 tbsp. cornstarch*, 1 tsp. orange zest, 1/8 tsp. table salt
- For the cobbler topping, whisk the melted butter and granulated sugar together in another large bowl. Add the eggs one at a time, mixing well after each addition. Whisk in the buttermilk and vanilla.3/4 cup butter, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 1 tsp. vanilla extract
- In a medium bowl, whisk together the flour, baking powder and baking soda. Gradually stir the dry ingredients into the wet ingredients until just combined—don’t overmix.1-3/4 cup all-purpose flour, 1-1/2 tsps. baking powder, 1/2 tsp. baking soda
- Spoon the batter evenly over the rhubarb filling. Use a rubber spatula to gently spread it out, covering most of the fruit. Sprinkle with coarse sugar.2 tbsps. coarse sugar
- Bake for 40–45 minutes, until the top is golden and the fruit is bubbling around the edges. A toothpick inserted into the cake portion should come out clean.
- Serve warm with whipped cream, crème fraîche, or vanilla ice cream.whipped cream, vanilla ice cream or crème fraîche
Notes
*Cornstarch: If using frozen rhubarb, increase cornstarch to 2 tbsp. to offset the extra liquid.
For optimal outcomes when making this rhubarb cobbler, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Rhubarb Cobbler
Amount Per Serving (128 g)
Calories 300
Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 6.9g43%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.8g
Cholesterol 65mg22%
Sodium 219mg10%
Potassium 189mg5%
Carbohydrates 42g14%
Fiber 1.3g5%
Sugar 26g29%
Protein 4g8%
Vitamin A 130IU3%
Vitamin C 4mg5%
Calcium 104mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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