I've had this recipe for over twenty years, and have made it nearly every Spring since. Hope you enjoy this quick and easy recipe as much as my family has.

PAT79
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and 8 inch square baking dish.

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  • Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it. Stir to coat completely. In a medium bowl, stir together the flour, baking powder, salt and remaining 3/4 cup of sugar. Add the walnuts, egg and sour cream; stir until smooth. Pour over the rhubarb and spread evenly.

  • Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.

Nutrition Facts

303.9 calories; 4.5 g protein; 54 g carbohydrates; 29.6 mg cholesterol; 225.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2008
Delicious I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish! Read More
(13)

Most helpful critical review

Rating: 3 stars
06/17/2008
This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it like a biscuit topping. I am glad I tried it but I probably won't make it again. Read More
(10)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/19/2008
Delicious I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish! Read More
(13)
Rating: 4 stars
07/17/2008
I was happy to find a rhubarb cobbler recipe here and tried this one and it tasted good. However the topping didn't have enough liquid in it so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make though and everyone scoffed it up with whipped cream on top. Read More
(11)
Rating: 3 stars
06/17/2008
This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it like a biscuit topping. I am glad I tried it but I probably won't make it again. Read More
(10)
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Rating: 2 stars
07/15/2014
Neither of us cared for this at all. The fruit part was much too thick; no juiciness at all. Ditto on the topping. I had to add some milk to the batter not only to mix it but even more to make it "spreadable" as the recipe directed. The finished topping part was how shall I call it almost rubbery. Also the ratio of topping to fruit was off - too much topping not enough fruit. Hate to rate it like this but it just wasn't to our liking. Read More
(7)
Rating: 5 stars
05/20/2011
Really yummy! I used frozen rhubarb. I didnt have walnuts so I used slivered almonds. Definately will make again. Read More
(4)
Rating: 5 stars
03/06/2016
I made this with a few modifications and it was fantastic. The first modification is that I used vanilla bean Greek yogurt instead of the sour cream and I also didn't have enough white sugar so I used brown sugar in the cake part. I also added about 1/3 cup of water to the batter because it was too dry. I also used two bags of frozen rhubarb rather than fresh. It turned out very well and even the kids who were skeptical at first ended up loving it. Thanks for sharing the recipe! We'll definitely make it again. Read More
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