My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!

Rae

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread rhubarb into the bottom of a 9x13-inch baking dish.

  • Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.

  • Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.

  • Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Nutrition Facts

192 calories; protein 1.7g 3% DV; carbohydrates 39.7g 13% DV; fat 3.2g 5% DV; cholesterol 8.4mg 3% DV; sodium 212.7mg 9% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/02/2013
I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less Read More
(3)

Most helpful critical review

Rating: 3 stars
01/29/2014
It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8. Read More
(11)
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/29/2014
It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8. Read More
(11)
Rating: 4 stars
08/01/2013
I've never made cobbler before but I think one cup water is a lil too much. Is the batter not supposed to be like a breadish topping? Very sweet n delicious none the less Read More
(3)
Rating: 5 stars
07/16/2013
My family absolutely loved this!! I made a double batch and used a 9x13 pan. SO easy! New family favorite. Read More
(3)
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Rating: 5 stars
07/11/2018
Luckily I did not take the time to read the reviews and I made it just as it was written. I must admit I was a bit skeptical about the one cup of boiling water poured over the cobbler before putting it in the oven but that created a very nice glaze when it came out of the oven. The batter seemed to be a bit thick to spread over the rhubarb but I did it the best I could and it came out just fine. A lot of reviewers suggest making it in an 8 X 8 pan which would make it thicker but I liked the 'bar like' result of baking it in a 13 X 9 pan. I also liked the fact that it only calls for 3 tablespoons of butter. I would suggest to everyone that they try the recipe just as it is written before making a changes it was definitely a big hit at the potluck dinner I took it to. Read More
(1)
Rating: 5 stars
06/25/2014
GREAT flavor happy to use the rhubarb my in laws brought me from their farm. This was the first time I've used rhubarb to bake. My older relatives used to make different kinds of pies/cobblers/jams when I was growing up with rhubarb and I miss it. An 8 x 8 dish was perfect size for dessert as some others noted for the cobbler. I added a pint of raspberries yum. Thanks for the recipe! Read More
(1)
Rating: 5 stars
07/26/2013
Well it looks GREAT. I just did a Faceless recipe and did my first photo so this recipe in no longer faceless. We are going to have it with french vanilla ice cream after we have our evening meal. So I really do not know what it taste like I will have to come back in an hour or so. Well it is a good thing I made a double batch-----I do have some left over for tomorrow. This is very good I like the sugar topping it shines like glass and has a very nice crunch. My guys all loved it and said "Save some for us tomorrow". I am a midnight eater and I know what I will be having hope there is enough for tomorrow. Very good and easy to fix. I love it. I am so thankful that the rhubarb came out of my garden didn't have to pay 4 or 5 a pound for it. Now I can freeze up some with 6/7 cups and be ready to do this in the winter. Read More
(1)
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Rating: 5 stars
07/20/2013
Very good tried it for the first time tonight and took it to a bbq...not a drop left over and I was asked for the recipe!!I also added blueberries blackberries and raspberries. YUMMY Read More
(1)
Rating: 5 stars
07/07/2015
Sooooo yummmmy can't stop making this awesome desert no sooner than the dish is empty I want to make it again and again! My husband would prefer the homemade 'mom's pie crust' used instead so we are making it that way and see how it turns out. Read More
Rating: 5 stars
05/08/2019
I have made this recipe twice now. Doubled the recipe for a 9x13. Very easy recipe very delicious! Gone in a day! Read More