Best 2 Old Fashioned Rhubarb Cobbler Recipes

Indulge in the nostalgic flavors of summer with our collection of old-fashioned rhubarb cobbler recipes. These classic desserts capture the essence of fresh, tart rhubarb, perfectly balanced with sweet and flaky crusts. From the traditional single-crust cobbler to the elegant deep-dish version, our recipes offer a variety of options to suit your taste and occasion. Discover the secrets to creating the perfect cobbler crust, whether it's a golden brown biscuit topping or a buttery streusel crumble. Explore the nuances of each recipe, including variations using different fruits, spices, and even a delightful oatmeal topping. Step into a world of culinary nostalgia as we guide you through the art of crafting this timeless dessert, showcasing the beauty of seasonal ingredients and the warmth of homemade comfort food.

Let's cook with our recipes!

OLD FASHIONED RHUBARB COBBLER

Old Fashioned Rhubarb Cobbler image

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

Provided by Rae

Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups chopped rhubarb, or to taste
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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 : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g

RHUBARB OLD-FASHIONED COBBLER

Rhubarb Old-fashioned Cobbler image

this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests

Provided by cooknwoman Pedersen

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
1 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon water
4 cups rhubarb, cut in 1 inch slices
1/4 teaspoon cinnamon (I like the taste of the rhubard so I don't add it) (optional)

Steps:

Pre-heat oven to 400 degrees.
Mix first four topper ingredients.
Cut in butter until mixture resembles course crumbs.
Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
Set Aside.
Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
Bring to a boil.
Cook and stir for 1-2 minutes.
Pour hot rhubarb filling into 8" round or square baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400 degrees for about 25 minutes.
Serve with cream or ice cream.

Tips:

Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid rhubarb with wilted or bruised stalks.
Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
Sweeten the rhubarb to taste: Rhubarb can be quite tart, so you may need to add sugar or honey to taste. Start with a small amount and add more as needed.
Use a variety of spices: Cinnamon, nutmeg, and ginger are all classic spices that pair well with rhubarb. You can also add a pinch of salt to balance the sweetness of the rhubarb.
Don't overcook the rhubarb: Rhubarb should be cooked until it is tender but still holds its shape. Overcooked rhubarb will become mushy.
Serve the cobbler warm or cold: Rhubarb cobbler can be served warm with a scoop of vanilla ice cream or cold as a refreshing summer dessert.

Conclusion:

Rhubarb cobbler is a classic American dessert that is easy to make and loved by people of all ages. With its sweet and tart flavor, it is the perfect way to enjoy fresh rhubarb in season. Whether you serve it warm or cold, rhubarb cobbler is sure to be a hit at your next gathering.