Easy Rhubarb Cobbler Recipe (Perfectly Tart & Sweet)
A classic, comforting dessert featuring a tender, tangy rhubarb filling under a golden, slightly sweet topping. This easy rhubarb cobbler recipe is simple to make, uses fresh ingredients, and is guaranteed to be a crowd-pleaser. Perfect for celebrating spring and early summer rhubarb!
Equipment
- 9x13 inch baking dish (or similar 2.5-3 quart capacity oval/round dish)
- Large mixing bowl
- Medium mixing bowl
- Pastry blender (or use your fingers)
- Measuring Cups and Spoons
- Whisk
- Spatula
Ingredients
For the Rhubarb Filling:
- 6 cups about 1.5 lbs or 680g fresh or frozen rhubarb, trimmed and sliced into ½-inch pieces (if using frozen, do not thaw)
- ¾ cup to 1 cup granulated sugar adjust to taste
- 2 tablespoons all-purpose flour OR cornstarch
- 1 teaspoon lemon zest optional
- ½ teaspoon vanilla extract
- 1 pinch salt
For the Cobbler Topping:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons ¾ stick unsalted butter, cold and cut into small cubes
- ½ cup milk whole or 2% recommended (or buttermilk)
- 1 large egg optional, for a richer, more cake-like topping
- ½ teaspoon vanilla extract
- 1-2 tablespoons granulated sugar for sprinkling on top (optional)
Instructions
- Prepare Oven & Rhubarb: Preheat oven to 375°F (190°C). If using fresh rhubarb, wash, trim ends, and discard all leaves (they are toxic). Slice stalks into ½-inch pieces.
- Make Rhubarb Filling: In a large bowl, combine sliced rhubarb, ¾ cup to 1 cup granulated sugar, 2 tablespoons flour (or cornstarch), optional lemon zest, ½ teaspoon vanilla extract, and a pinch of salt. Toss gently to coat. Pour into the 9x13 inch baking dish, spreading evenly.
- Prepare Cobbler Topping: In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Add 6 tablespoons cold, cubed butter. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
- Combine Wet & Dry Topping Ingredients: In a separate small bowl, whisk together ½ cup milk, 1 large egg (if using), and ½ teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula until just combined. Do NOT overmix; a few lumps are okay.
- Assemble Cobbler: Drop spoonfuls of the topping batter evenly over the rhubarb filling. It's okay if there are gaps. Optional: Sprinkle 1-2 tablespoons of granulated sugar over the topping.
- Bake: Place in the preheated oven and bake for 40-50 minutes, or until the filling is bubbly around the edges and the topping is golden brown and cooked through. (A toothpick inserted into the center of a biscuit should come out clean or with moist crumbs).
- Cool & Serve: Remove from oven and let cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to thicken. Serve warm.
Notes
Rhubarb Leaves: Remember, only the stalks of rhubarb are edible. The leaves contain oxalic acid and are poisonous. Discard them safely.
Frozen Rhubarb: You can use frozen rhubarb without thawing. You might need to add 5-10 extra minutes to the baking time.
Topping Texture: For a more biscuit-like topping, omit the egg. For a more cake-like topping, include the egg.
Don't Overmix Topping: This is crucial for a tender topping. Mix only until just combined.
Sweetness: Rhubarb's tartness varies. Adjust sugar in the filling to your preference.
Storage: Cool completely, cover, and store at room temperature for up to 2 days or in the refrigerator for up to 4-5 days. Reheat in a 350°F (175°C) oven for best results.
Frozen Rhubarb: You can use frozen rhubarb without thawing. You might need to add 5-10 extra minutes to the baking time.
Topping Texture: For a more biscuit-like topping, omit the egg. For a more cake-like topping, include the egg.
Don't Overmix Topping: This is crucial for a tender topping. Mix only until just combined.
Sweetness: Rhubarb's tartness varies. Adjust sugar in the filling to your preference.
Storage: Cool completely, cover, and store at room temperature for up to 2 days or in the refrigerator for up to 4-5 days. Reheat in a 350°F (175°C) oven for best results.