u003cstrongu003eCan I use frozen rhubarb for cobbler?u003c/strongu003e

Yes, absolutely! Do not thaw it before using. Simply add the frozen rhubarb pieces to your filling mixture. You may need to extend the baking time by 5-10 minutes.

u003cstrongu003eu003cstrongu003eCan I make this rhubarb cobbler recipe gluten-free?u003c/strongu003eu003c/strongu003e

Yes, you can try substituting the all-purpose flour in both the filling and topping with a good quality gluten-free all-purpose baking blend (one that contains xanthan gum or add it if it doesn't). Baking times and textures might vary slightly.

u003cstrongu003eHow do I prepare rhubarb for cobbler?u003c/strongu003e

Wash the stalks well. Trim off the very tough base and the leafy tops (discard leaves immediately as they are toxic). Slice the stalks into ½-inch to 1-inch pieces. There's no need to peel rhubarb unless the stalks are exceptionally old and woody.

u003cstrongu003eMy rhubarb is very tart. Should I add more sugar?u003c/strongu003e

Yes, if your rhubarb is exceptionally tart, or if you prefer a sweeter dessert, feel free to increase the sugar in the filling by ¼ cup. You can also adjust the-sugar based on whether you're serving it with very sweet ice cream or unsweetened cream.

Easy Rhubarb Cobbler Recipe

Description

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!

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))

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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 9×13 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.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American