Macaroon Topped Rhubarb Cobbler Recipes

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RHUBARB MALLOW COBBLER



Rhubarb Mallow Cobbler image

My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. -Judy Kay Warwick, Webster City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

4 cups diced fresh or frozen rhubarb
2-1/2 cups sugar, divided
1 cup miniature marshmallows
1/2 cup butter, softened
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk

Steps:

  • In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows. , In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb. , Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 323 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 285mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

OLD FASHIONED RHUBARB COBBLER



Old Fashioned Rhubarb Cobbler image

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

3 cups chopped rhubarb, or to taste
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water

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

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