Rhubarb Old Fashioned Cobbler Recipes

RHUBARB OLD-FASHIONED COBBLER

Steps:

• Pre-heat oven to 400 degrees.
• Mix first four topper ingredients.
• Cut in butter until mixture resembles course crumbs.
• Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
• Set Aside.
• Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
• Bring to a boil.
• Cook and stir for 1-2 minutes.
• Pour hot rhubarb filling into 8" round or square baking dish.
• Immediately spoon on biscuit topper in 6 mounds.
• Bake at 400 degrees for about 25 minutes.
• Serve with cream or ice cream.

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
• For rhubarb layer: in a small bowl, whisk flour and sugar; add diced rhubarb and stir to coat.
• Pour the rhubarb into the prepared baking dish.
• For the crumble layer: mix flour, sugar and beaten egg until it resembles small crumbles. Sprinkle over the rhubarb layer.
• Drizzle melted margarine over the crumble. Sprinkle with ground nutmeg.
• Bake for 30-45 minutes or until golden brown and bubbly.
• Serve as is or with ice cream or whipped topping.

OLD FASHIONED RHUBARB COBBLER

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.