RHUBARB COBBLER
Fresh rhubarb brings a tart and tangy flavor to our easy cobbler that can be ready in only 1 hour.
Provided by Angie McGowan
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm cobbler into bowls; top with whipped cream.
Nutrition Facts : ServingSize 1 Serving
RHUBARB COBBLER
My family really loves this recipe. Hope you have good luck with it!
Provided by J. Saunders
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 20m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
- In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
- In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
- Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g
EASY RHUBARB COBBLER
This is an easy cobbler to put together and one I have been making for years, I find that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees F.
- Grease a 9-inch baking dish.
- Mix the rhubarb and 1 cup sugar, and place in the baking dish.
- To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
- Cut in the cold butter to make a crumbly mixture.
- In a small bowl, whisk/combine the egg and half and half cream.
- Add to the dry ingredients; stir with a fork to create a stiff batter.
- Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
- Bake for 35-40 minutes.
- Serve warm topped with ice cream.
- Delicious!
Nutrition Facts : Calories 595.5, Fat 20.6, SaturatedFat 12.4, Cholesterol 98.3, Sodium 589.6, Carbohydrate 97.7, Fiber 3.5, Sugar 61, Protein 7.9
RHUBARB-RASPBERRY BISCUIT COBBLERS
The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
- In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
- In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
- Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.
RHUBARB PEACH COBBLER
Steps:
- Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
- Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
- In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
- Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
- Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.
RHUBARB MALLOW COBBLER
My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. -Judy Kay Warwick, Webster City, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows. , In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb. , Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 323 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 285mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY RHUBARB COBBLER
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
- Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
- Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.
RHUBARB COBBLER
This recipe is from the Colorado Cache cookbook. I was given some rhubarb by a friend several years ago, and when I looked for a recipe to use it, this is the one I came up with. It has since become one of our favorites and is a recipe that I like to fix for Easter dinner.
Provided by Kendra
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine flour, brown sugar, oatmeal, butter and cinnamon.
- Press half the mixture into a greased 8 inch square baking dish. Set remainder aside.
- Combine sugar, water and cornstarch in a saucepan and cook until very thick.
- Stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish.
- Top with remaining oatmeal mixture.
- Bake for one hour.
- This is very good served warm with a scoop of vanilla ice cream.
RHUBARB STRAWBERRY COBBLER
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED RHUBARB COBBLER
In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
- Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Remove pan from oven and use tongs to remove the vanilla bean pods.
- Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
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Occupation Cookbook Author And PhotographerPublished 2010-03-04Estimated Reading Time 2 mins
- Strawberry Rhubarb Crumb Cake. This wonderful crumb cake is a great way to use the spring rhubarb and strawberries. Serve this delicious rhubarb crumb cake as a coffee cake or as a dessert.
- How to Make Rhubarb Compote. A simple rhubarb compote makes a fabulous topping for ice cream or pound cake, or spoon some over your pancakes, biscuits, or waffles in the morning.
- Rhubarb Cobbler Recipe. This flavorful rhubarb cobbler is quick and easy to prepare with biscuit mix. Feel free to use frozen rhubarb in this recipe or add some fresh sliced strawberries to make a strawberry-rhubarb cobbler.
- Rhubarb Crumble Pie. The buttery spiced crumb topping makes this rhubarb crumble pie extra-special. Serve this awesome pie with a scoop of ice cream for a perfect summer dessert.
- Strawberry Rhubarb Dump Cake. This is a super easy cake to make with fresh rhubarb, a cake mix, and strawberry gelatin.
- Apple-Rhubarb Crisp. This dessert recipe is a great way to celebrate rhubarb, and it makes a welcome treat for the family. Serve the dessert cold or warm, plain or with a little cream or a scoop of ice cream.
- Rhubarb Crisp Dessert. This version of a rhubarb crisp is made with a cinnamon spiced oat and brown sugar topping. The rhubarb is briefly cooked with a little water and cornstarch, along with sugar and vanilla extract.
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- Rhubarb Crisp With Oat Crumb Topping. Bake this fabulous rhubarb crisp for your family. The crisp is topped with a buttery, crunchy oat topping. Serve this dessert with a dollop of whipped cream or scoop of ice cream.
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- For the crumble layer: mix flour, sugar and beaten egg until it resembles small crumbles. Sprinkle over the rhubarb layer.
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5/5 (1)Category Dessert, Main DishServings 12Total Time 50 mins
- Preheat oven to 400 degrees.In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using.
- Stir and set aside.In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder.
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- Put diced rhubarb in a 2 Quart baking dish or a deep cast iron skillet and pour sugar over, stir to combine.
- For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened.
- Drop spoonfuls on the rhubarb mixture leaving spaces here and there. Bake uncovered for 50 minutes until the rhubarb is cooked and the top is golden and crusty.
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5/5 (4)Total Time 1 hrCategory DessertCalories 364 per serving
- In another medium bowl, combine 3 Tablespoons of the butter, the eggs, milk and vanilla. Stir to combine. Add the flour, baking powder and sugar. Using a whisk, stir until batter is smooth and thick.
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4.8/5 (43)Total Time 1 hr 10 minsServings 1Calories 303 per serving
- Spread the rhubarb in the dish or pan., Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca.
- After this rest, pour the berries and sugar over the rhubarb in the baking dish., To make the topping: Whisk together the flour, sugar, baking powder and salt., Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients., Stir the batter together until it's evenly moistened., Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar., Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown.
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From lifemadedelicious.ca
Servings 8Total Time 1 hrCategory Dessert
- Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
- In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
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5/5 (1)Total Time 40 minsCategory DessertCalories 330 per serving
- Heat oven to 400°F. Rub bottom and sides of a 9- to 10-inch baking pan or oven-safe dish (such as a cast-iron skillet) with butter.
- First, make the rhubarb mixture: In a medium saucepan over medium-high heat, stir together chopped rhubarb, 3/4 cup sugar, cornstarch and water. Bring mixture to a boil. Cook and stir 1 minute, then remove from heat; transfer to prepared baking pan. Sprinkle evenly with diced butter and cinnamon.
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- Bake 20 to 25 minutes or until biscuits are golden-brown and rhubarb mixture is bubbly. Cool at least 10 minutes before serving. Serve warm or at room temperature.
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- Combine dry pudding mix, brown sugar and cinnamon. Add to rhubarb in large saucepan; mix lightly. Stir in water. Bring to boil on medium heat, stirring frequently.
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4.2/5 (5)Total Time 50 minsEstimated Reading Time 2 mins
- Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices.
- In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.
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