Yes, my new love for rhubarb desserts this summer continues! In addition to Strawberry Rhubarb Pie and Rhubarb Chocolate Chip Muffins, this rhubarb cobbler is an amazing way to showcase tart rhubarb in a dessert.
I think I love rhubarb desserts for the same reason that I love lemon desserts so much. There is something about that tart and sweet flavour combination that is so refreshing and satisfying at the same time.
The recipe for this cobbler is from The Pioneer Woman. This is a fantastic dessert (or quite often at my house: Breakfast!) and a great way to use up that rhubarb that is still taking over your garden.
This is a very sweet dessert so it is awesome when served with some lightly sweetened fresh whipped cream or vanilla ice cream. I think next time I might add a bit more rhubarb to balance it out.
The recipe fills one large baking dish, or two pie plates (perfect for sharing!).
- 4 cups chopped rhubarb
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 tbsp lemon juice
- 2 cups flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/2 cup butter
- 1/2 cup milk
- 1 egg
- extra sugar for the top of the cobbler
- Preheat the oven to 400 degrees
- In a large bowl mix together the rhubarb, 1 1/2 cups sugar, salt, and lemon juice
- In a second bowl whisk together the flour, 2 tbsp sugar, 1/4 tsp salt, and the baking powder
- Using a pastry cutter or your fingers, cut the butter into the dry ingredients until it resembles coarse crumbs
- In a small bowl, lightly beat together the egg and the milk
- Add the egg/milk to the dry ingredients and mix until the dough just comes together
- Pour the rhubarb into two pie plates
- Pinch off pieces of dough and cover the rhubarb
- Sprinkle extra sugar over the cobblers
- Bake for 30 - 35 minutes, or until golden brown
I may have cut it while still warm :) Delicious!