New this month
Get the Allrecipes magazine

Old Fashioned Rhubarb Cobbler

Rae

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

Ingredients

1 h 30 m servings 192 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb into the bottom of a 9x13-inch baking dish.
  3. 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.
  4. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  5. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Nutrition Facts


Per Serving: 192 calories; 3.2 g fat; 39.7 g carbohydrates; 1.7 g protein; 8 mg cholesterol; 213 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8.

Most helpful
Most positive
Least positive
Newest

It looks good, tastes good, BUT don't waste a dish by using a 9X13 pan. Use something smaller, like 8X8.

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

My family absolutely loved this!! I made a double batch and used a 9x13 pan. SO easy! New family favorite.

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/...

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...

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

Excellent recipe.

I made it exactly as the recipe said, but put it in an 8 x8 pan instead. I put that pan on a cookie sheet in case it overflowed as it baked (which it did a little). It's an unusual preparation,...

I made this in an 8x8 pan, it was very good! I served it with ice cream. Thank you for sharing your grandmother's recipe!