Roasted Rhubarb Cobbler Recipes

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ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

ROASTED RHUBARB COBBLER



Roasted Rhubarb Cobbler image

In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 vanilla bean, split lengthwise (or use 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract)
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 7 cups)
3/4 cup/150 grams granulated sugar
1 teaspoon finely grated orange zest
Pinch of kosher salt
3/4 cups/96 grams all-purpose flour, plus more for shaping
2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoon cold unsalted butter, cut into 1/2-inch cubes
1/3 cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
Demerara sugar, for sprinkling
Ice cream, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
  • Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
  • Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
  • Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
  • Remove pan from oven and use tongs to remove the vanilla bean pods.
  • Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
  • Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.

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

RHUBARB COBBLER



Rhubarb Cobbler image

My family really loves this recipe. Hope you have good luck with it!

Provided by J. Saunders

Categories     Desserts     Cobbler Recipes     Rhubarb Cobbler Recipes

Time 20m

Yield 9

Number Of Ingredients 14

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, beaten
2 tablespoons white sugar

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.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g

COBBLER, RHUBARB-STRAWBERRY



Cobbler, Rhubarb-Strawberry image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups light brown sugar
2 tablespoons cornstarch
3 cups rhubarb in 1-inch pieces
1 pint ripe strawberries, hulled and halved
1/4 cup melted butter
1/2 teaspoon cinnamon
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold butter
3 to 4 tablespoons milk
2 tablespoons butter in small pats
1 tablespoon granulated sugar
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
  • Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
  • Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
  • Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
  • Bake about 40 minutes, until the crust has browned.
  • Serve while still warm with whipped cream.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 274 milligrams, Sugar 31 grams, TransFat 1 gram

RHUBARB COBBLER



Rhubarb Cobbler image

My mother made this cobbler for hay balers at lunchtime and for her quilt club. I've shared the recipe with many friends and they say it's now one of their favorites.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

3 cups diced rhubarb
2 cups sugar, divided
1 tablespoon butter
1/2 cup shortening
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
Whipped cream or ice cream, optional

Steps:

  • Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

Nutrition Facts :

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