Rhubarb Cobbler Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/crisps-cobblers-crumbles/cobblers/rhubarb-cobblers/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 28 Aug 2024 17:13:42 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Rhubarb Cobbler Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/crisps-cobblers-crumbles/cobblers/rhubarb-cobblers/ 32 32 Rhubarb Dump Cake https://www.tasteofhome.com/recipes/rhubarb-dump-cake/ Wed, 28 Aug 2024 17:13:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023176

Ingredients

  • 4 cups chopped fresh rhubarb
  • 1 cup sugar
  • 3 ounces strawberry gelatin
  • 1 package white cake mix
  • 1 cup hot water
  • 1/2 cup butter, melted
Text Ingredients

Directions

  1. Preheat oven to 350°. Arrange rhubarb in greased 13x9-in. baking dish. In a small bowl, combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Drizzle with butter.
  2. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Nutrition Facts

1 serving: 300 calories, 9g fat (6g saturated fat), 20mg cholesterol, 329mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 3g protein.

]]> Rhubarb Cobbler https://www.tasteofhome.com/recipes/rhubarb-cobbler-2/ Fri, 19 Jul 2024 02:59:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005853 ]]>

Ingredients

  • 4 cups chopped fresh rhubarb
  • 1 cup sugar
  • 1/8 teaspoon salt
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/4 cup sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 3 tablespoons 2% milk
  • 1 large egg
  • Optional: Vanilla ice cream or whipped cream
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine rhubarb, sugar and salt. Transfer to a greased 8-in. square baking dish. Dot with butter.
  2. In another bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over rhubarb mixture. Sprinkle with remaining 2 tablespoons sugar. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm, with ice cream or whipped cream, if desired.

Nutrition Facts

1 serving: 271 calories, 9g fat (5g saturated fat), 44mg cholesterol, 350mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 3g protein.

]]> Strawberry-Rhubarb Cobbler https://www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/

Ingredients

  • 1-1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
  • 2 cups halved fresh strawberries
  • 2 tablespoons butter, cubed
  • CRUST:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup canola oil
  • 1/3 cup warm water
  • 1 tablespoon 2% milk
  • 1 tablespoon granulated or coarse sugar
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. 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.
  2. 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).
  3. Roll out dough between 2 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.
  4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 serving (calculated without ice cream): 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

]]> Rhubarb Mallow Cobbler https://www.tasteofhome.com/recipes/rhubarb-mallow-cobbler/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/rhubarb-mallow-cobbler/

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 2-1/2 cups sugar, divided
  • 1 cup miniature marshmallows
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
Text Ingredients

Directions

  1. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows.
  2. 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.
  3. Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 serving: 323 calories, 8g fat (5g saturated fat), 22mg cholesterol, 285mg sodium, 61g carbohydrate (45g sugars, 1g fiber), 3g protein.

]]> Macaroon-Topped Rhubarb Cobbler https://www.tasteofhome.com/recipes/macaroon-topped-rhubarb-cobbler/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/macaroon-topped-rhubarb-cobbler/

Ingredients

  • 4 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1 large apple, peeled and sliced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 8 macaroons, crumbled
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.
  3. Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.

Nutrition Facts

1 serving: 368 calories, 12g fat (7g saturated fat), 8mg cholesterol, 45mg sodium, 62g carbohydrate (55g sugars, 5g fiber), 3g protein.

]]> Cherry Rhubarb Cobbler https://www.tasteofhome.com/recipes/cherry-rhubarb-cobbler/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cherry-rhubarb-cobbler/

Ingredients

  • FILLING:
  • 1 can (21 ounces) cherry pie filling
  • 3 cups fresh or chopped frozen rhubarb
  • 1 cup sugar
  • 1/4 cup butter, cubed
  • CRUST:
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
Text Ingredients

Directions

  1. Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside.
  2. For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition.
  3. Pour over fruit; bake at 350° for 50-60 minutes.

Nutrition Facts

1/2 cup: 350 calories, 13g fat (5g saturated fat), 29mg cholesterol, 93mg sodium, 57g carbohydrate (46g sugars, 1g fiber), 2g protein.

]]> Rhubarb Peach Cobbler https://www.tasteofhome.com/recipes/rhubarb-peach-cobbler/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/rhubarb-peach-cobbler/

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 can (15-1/4 ounces) sliced peaches, undrained
  • 3 cups sliced fresh or frozen rhubarb
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
  2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
  3. Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm.

Nutrition Facts

1 each: 283 calories, 7g fat (4g saturated fat), 19mg cholesterol, 403mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.

]]> Rhubarb Cobbler https://www.tasteofhome.com/recipes/rhubarb-cobbler/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/rhubarb-cobbler/

Ingredients

  • 3 cups diced rhubarb
  • 2 cups sugar, divided
  • 1 tablespoon butter
  • 1/2 cup shortening
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
  • Whipped cream or ice cream, optional
Text Ingredients

Directions

  1. Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.
Variation: Cherries, peaches or apricots can be substituted for the rhubarb.
]]> Caramel Rhubarb Cobbler https://www.tasteofhome.com/recipes/caramel-rhubarb-cobbler/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/caramel-rhubarb-cobbler/

Ingredients

  • 7 tablespoons butter, divided
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar, divided
  • 3 tablespoons cornstarch
  • 1-1/4 cups water
  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 3 to 4 drops red food coloring, optional
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup 2% milk
  • Cinnamon sugar
  • Optional: Whipped cream or ice cream
Text Ingredients

Directions

  1. In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
  2. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon sugar. Serve warm, with whipped cream or ice cream if desired.

Nutrition Facts

1 serving: 429 calories, 14g fat (9g saturated fat), 38mg cholesterol, 357mg sodium, 73g carbohydrate (47g sugars, 3g fiber), 4g protein.

]]> Almond Rhubarb Cobbler https://www.tasteofhome.com/recipes/almond-rhubarb-cobbler/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/almond-rhubarb-cobbler/

Ingredients

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped fresh or frozen rhubarb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup slivered almonds, toasted
  • TOPPING:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • Toasted slivered almonds, optional
Text Ingredients

Directions

  1. In a large saucepan, bring 1/2 cup sugar and water to a boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir until thickened and bubbly, 2 minutes. Stir in butter and almonds. Reduce heat to low; stir occasionally or until butter is melted.
  2. In a large bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2-qt. shallow baking dish. Drop topping into six mounds over the rhubarb mixture.
  3. Bake, uncovered, at 400° until golden brown, 20-25 minutes. If desired, sprinkle cobbler with almonds after removing from oven. Serve warm.

Nutrition Facts

1 each: 427 calories, 18g fat (8g saturated fat), 67mg cholesterol, 335mg sodium, 63g carbohydrate (41g sugars, 4g fiber), 7g protein.

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