Skip to main content New<> this month
Get the Allrecipes magazine

Rhubarb Demi (John's Cobbler)

Rated as 4 out of 5 Stars
12

"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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 304
Original recipe yields 8 servings (1 - 8 inch square dish)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and 8 inch square baking dish.
  2. 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.
  3. Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.

Nutrition Facts


Per Serving: 304 calories; 8.8 54 4.5 30 226 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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!

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; o...

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.

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...

Really yummy! I used frozen rhubarb. I didnt have walnuts so I used slivered almonds. Definately will make again.

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, ...