Rhubarb Cobbler


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

close up view of Rhubarb Cobbler in a baking pan, with a kitchen towel in the background
Cook Time:
20 mins
Total Time:
20 mins
9 servings


Rhubarb Filling:

  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.

  2. 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.

  3. In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.

  4. 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.

  5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Nutrition Facts (per serving)

218 Calories
7g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 218
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 22%
Cholesterol 38mg 13%
Sodium 205mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 5%
Total Sugars 22g
Protein 3g
Vitamin C 4mg 22%
Calcium 109mg 8%
Iron 1mg 6%
Potassium 192mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love