A cobbler-like consistency.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
1 - 9x13 inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.

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  • Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.

  • Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

Nutrition Facts

227 calories; protein 2.3g; carbohydrates 52.1g; fat 1.8g; cholesterol 18.9mg; sodium 60.2mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2010
Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a farm guy raised on summer rhubarb dishes) asked if there was a way to give it 6 stars...LOL ENJOY! Read More
(17)

Most helpful critical review

Rating: 1 stars
03/03/2011
what smelled great and actually tasted good was a floating mess of cake... after 40 min the crust was browning on the edges but the whole dish was floating in liquid.... what a waste! Read More
(6)
37 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/28/2010
Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a farm guy raised on summer rhubarb dishes) asked if there was a way to give it 6 stars...LOL ENJOY! Read More
(17)
Rating: 5 stars
07/14/2009
This is very easy to make and delicious. It has a very sweet dense cake bottom but the rhubarb is still tart. Read More
(11)
Rating: 5 stars
05/21/2011
Delicious only changes: I added 2 tsp ground ginger and baked for 50 min. Yummy very easy to make. Will make this again. Read More
(7)
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Rating: 4 stars
05/25/2009
This was very good and very easy to make. I will probably use a little less sugar next time as it seemed a bit sweet to me but other than that it was great. Read More
(7)
Rating: 4 stars
03/28/2011
Very interesting recipe. I too was skeptical about the water but it worked. Following others' advice I cut the sugar down to 1 c. and it was still plenty sweet. It was definitely pudding-y not the drier cobbler consistency I half-expected. Next time I will increase the amount of rhubarb or try it in a smaller dish. The rhubarb was too sparse for my tastes. Read More
(7)
Rating: 1 stars
03/03/2011
what smelled great and actually tasted good was a floating mess of cake... after 40 min the crust was browning on the edges but the whole dish was floating in liquid.... what a waste! Read More
(6)
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Rating: 4 stars
03/23/2011
easy and tasty. I added a little vanilla and cinnamon. I was worried about the water but everything set up great. Just a little plain for my taste (definitely more a cobbler than a pudding) Read More
(5)
Rating: 4 stars
12/14/2010
Good and easy. I was uncertain about dumping the water mixture on top but it turned out great. I took the advice of others and reduced the sugar by about 1/2 cup and it was plenty sweet. I might cut back even more next time. Read More
(5)
Rating: 3 stars
05/21/2011
Way too sweet and I used half the sugar called for. The boiling water seemed to make the batter portion gooey and not really baked in parts. I think if you cut down on the sugar you should also reduce the water. Simple yes but not a great use of rhubarb. Read More
(4)
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