Pineapple Rhubarb Cobbler Recipes

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

RHUBARB PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
• Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
• In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
• Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
• Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

RHUBARB AND PINEAPPLE CRUMBLE

Steps:

• Pre-heat your oven to gas mark 5 (190C/375F).
• Get out an oven dish, I used a 40x27cm Pyrex roaster.
• Combine together the white sugar, plain flour and vanilla extract.
• Peel, core and separate your pineapple into chunks.
• Wash the rhubarb and remove both ends.
• Cut into one inch thick pieces.
• Add the pineapple and rhubarb to your filling mixture.
• Combine well.
• Pour this into your oven dish.
• Combine.
• Pour into oven dish.
• Combine together the four ingredients for your topping.
• Rub together by hand until you have a crumble consistency.
• Sprinkle this over the top of your rhubarb and pineapple mixture.
• Bake for approximately 40 minutes, checking around 35 minutes to avoid burning the topping.
• Serve and enjoy!

PINEAPPLE RHUBARB PIE

Steps:

• In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
• In a saucepan, mix sugar and cornstarch for filling. 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, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, mix together 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.

RHUBARB-PINEAPPLE JAM

Steps:

• Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

COCONUT-PINEAPPLE RHUBARB BARS

Steps:

• Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes., In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract., In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

EASY RHUBARB COBBLER

Steps:

• Set oven to 375 degrees F.
• Grease a 9-inch baking dish.
• Mix the rhubarb and 1 cup sugar, and place in the baking dish.
• To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
• Cut in the cold butter to make a crumbly mixture.
• In a small bowl, whisk/combine the egg and half and half cream.
• Add to the dry ingredients; stir with a fork to create a stiff batter.
• Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
• Bake for 35-40 minutes.
• Serve warm topped with ice cream.
• Delicious!

PINEAPPLE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven.
• In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish.
• In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries.
• Bake 30 minutes in the preheated oven, until golden.

PINEAPPLE RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350.
• Combine rhubarb and cornstarch, set aside.
• Roll out pie crust into 8 inch pie plate.
• Pour rhubarb and cornstarch mixture into prepared crust.
• Combine sugar and Splenda; sprinkle over rhubarb mixture.
• Top evenly with drained pineapple.
• Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Sprinkle topping over pineapple.
• Cover edges of pie with foil and bake at 350 for 25 minutes.
• Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• Cool completely on wire rack. Store leftovers in fridge.

PINEAPPLE, RHUBARB, AND RASPBERRY COBBLER

Steps:

• Preheat the oven to 400°F (200°C).
• To make the filling, in a large bowl, mix together the rhubarb, pineapple, raspberries, the 3/4 cup (150 g) sugar, 2 tablespoons (15 g) flour, vanilla, and kirsch, if using, until combined. Transfer the mixture to a shallow 2-quart (2-liter) baking dish and bake until the fruit is heated through, about 40 minutes, stirring several times during baking.
• While the filling bakes, make the biscuits. Into the bowl of a stand mixer (or a large bowl if making by hand), sift together the 3 cups (420 g) flour, 2 tablespoons (30 g) sugar, baking powder, and salt. Add the butter pieces to the flour mixture. Mix briefly in a stand mixer fitted with the paddle attachment (or by hand with a pastry blender) until the butter is mostly incorporated, but small chunks are still visible. Stir in 3/4 cup (180 ml) cream or buttermilk and mix until the dough begins to come together. Gather the dough into a ball with your hands; if the dough is too dry to hold together, gradually mix in additional cream or buttermilk until it does.
• Lightly flour a work surface and roll out the dough until it is 3/4 inch (2 cm) thick. Using a 3-inch (8-cm) round biscuit cutter dipped in flour, cut out 8 biscuits. (You may need to gather the dough scraps and roll them out again in order to make 8 biscuits.) Set the biscuits aside until needed. In a small bowl, whisk together the egg yolk and cream or milk to make an egg wash.
• When the filling is ready, remove the baking dish from the oven and arrange the biscuits on top of the filling. Brush the tops of the biscuits with the egg wash. Return the baking dish to the oven and continue baking until the biscuits are golden brown, 15 to 20 minutes.
• Serving
• Serve warm with Vanilla Ice Cream (page 143).
• tip
• Have a sheet of aluminum foil on the lower rack of the oven during baking since this cobbler is quite juicy and the foil will catch any spills.

RHUBARB PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.

PINEAPPLE-RHUBARB STREUSEL DESSERT

Steps:

• In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

PINEAPPLE RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
• In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

PINEAPPLE COBBLER

Steps:

• In a large bowl, combine the sugar, biscuit mix and lemon zest; stir in pineapple. Pour into a greased 9-in. square baking dish. Combine biscuit mix, sugar and egg; sprinkle over top. Drizzle with butter., Bake at 350° for 40-45 minutes or until browned. Serve warm or cold with ice cream if desired.