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.

Course Dessert

Cuisine American

Keyword Rhubarb Cobbler

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 300kcal

Author Cathy Pollak

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