Rhubarb Cobbler
Rhubarb cobbler offers a comforting dessert with tart rhubarb topped by a sweet, biscuit-like topping. Perfect for spring and summer gatherings, it balances tangy and sweet flavors, appealing to those who enjoy fruity, nostalgic treats with a warm, buttery crust. Great served with ice cream or whipped cream.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the oleo in a 9 x 13-inch pan over low heat.
- In a bowl, mix sugar, flour, baking powder, salt, and milk together until smooth.
- Pour the mixture slowly over the melted oleo in the pan.
- Spread the rhubarb evenly on top of the mixture.
- Bake in the preheated oven for 30 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you prefer a sweeter cobbler, increase the sugar by a quarter cup. You can also substitute half of the rhubarb with strawberries for a delightful twist. Ensure to cut the rhubarb into small, even pieces for consistent cooking, and for extra texture, sprinkle some oats on top before baking.
Serving Suggestions
Serve the rhubarb cobbler warm, ideally with a scoop of vanilla ice cream or whipped cream on top for added indulgence. It pairs beautifully with Chocolate-Kahlua Brownies for a delightful dessert spread. Enjoy it as a sweet treat alongside your favorite coffee or tea, or serve it at gatherings to impress guests.
Storage & Reheating
Store any leftover rhubarb cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. You can also microwave individual portions for 30-60 seconds, but oven reheating will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cobbler contains roughly 124 calories, with 2g protein, 24g carbohydrates, and 3g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (16% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb; however, it's best to thaw and drain any excess moisture before using it in the cobbler. This prevents the mixture from becoming too watery, ensuring a firmer texture in the final dish.
What can I substitute for milk in this rhubarb cobbler?
If you're looking for a dairy-free option, almond milk or oat milk work well as substitutes for regular milk. For a richer texture, consider using coconut milk, which will add a subtle flavor to the cobbler while keeping it moist.
How do I know when the cobbler is done baking?
The cobbler is ready when the top is golden brown and bubbly. You can insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. Check around the 30-minute mark, as baking times can vary slightly based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).