Rhubarb Cobbler

Name: Rhubarb Cobbler
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds rhubarb (about 6 cups, sliced into ½-inch pieces); 1 tablespoon fresh lemon juice; ⅔ cup white sugar; 2 tablespoons cornstarch; ½ teaspoon ground cardamom ((cinnamon may be substituted)); 1 cup all-purpose flour; ½ cup light brown sugar; 1 teaspoons baking powder; ½ teaspoon kosher salt; 6 tablespoons butter (cold and grated); ¼ cup boiling hot water; 3 tablespoons white sugar; 1 teaspoon cinnamon

This post may contain affiliate links. Please read our disclosure policy.

With tangy, sweet rhubarb and an irresistible cinnamon sugar biscuit topping, this Rhubarb Cobbler just begs to be served with a scoop of cold ice cream on a warm, sunny day. But, I’ve been known to warm it as an evening snack, too.

I’ve found myself making more rhubarb recipes than ever as the summer starts and the heat rises. After making a rhubarb crunch and a rhubarb pie last year, I found myself wondering, “Why haven’t I tried making a rhubarb cobbler?” And wow, was that a good question to ask.

Rhubarb Cobbler

Bursting with the flavors of tart rhubarb and rich cinnamon, this easy rhubarb cobbler is great on its own, or topped with homemade ice cream. And if your family can resist eating the whole dessert in one sitting (something ours doesn’t do easily), the cobbler keeps and reheats wonderfully.

While this cobbler usually gets made most often in the summer at our house, this is a dish that’s fun to make year-round. Berry filled cobblers and crisps are classic desserts that have been relegated to being summer-only treats for far too long.

Overhead vertical shot of golden rhubarb cobbler fresh from the pan, served in a white bowl with a checkered blue and white hand towel and a silver spoon

Ingredients and Substitutions

Rhubarb – Rhubarb forms the tart foundation of this cobbler. Fresh rhubarb is my first choice for this recipe in the summer, but when the craving hits in the winter, I’m thankful that frozen rhubarb is available.

Sugar – I use white sugar for the filling and crust in this cobbler.

Lemon Juice – You can use store bought lemon juice in a pinch, but my preference will always be fresh lemon juice, for the brightest flavor.

Cornstarch – Cornstarch helps thicken the filling for the cobbler.

Spices – Cardamom gives the filling a bright flavor with a hint of citrus. There’s something extra special about the pairing of cardamom and rhubarb. And cinnamon adds a warm, rich note to the crust.

Flour – You’ll want to use all-purpose flour for the backbone of this crust.

Baking Powder – Baking powder helps the crust stay fluffy and light.

Butter – I always use salted butter in my baking recipes unless otherwise stated.

Salt – Just a little bit of kosher salt helps enhance the flavors.

Notes on Equipment

2-quart 8-inch square baking dish
Mixing Bowl
Kettle – I finally tried an electric tea kettle about 8 years ago, and let me tell you, I doubt that I will ever go back to a traditional kettle. The convenience can not be beaten when you need boiling water for a recipe or just for a cup of tea. And, you don’t need anything fancy! This kettle is a terrific, inexpensive option.
Measuring cups and spoons
Fork

Overhead vertical shot of cobbler filling with plenty of rhubarb in a square white baking dish with blue borders, on a checkered blue and white hand towel

How to Make Rhubarb Cobbler

Preheating the Oven: To start, you’ll want to preheat the oven to 425°F.

Juicing the Lemon: I chop a lemon in half and juice it, measuring the juice into a large bowl.

Slicing the Rhubarb: At this stage, you’ll want to wash the rhubarb. Trim the stalks and discard any leaves. Then slice it into ½”pieces and place the rhubarb in a bowl.

Combining the Filling Ingredients: I’ll add the rhubarb, sugar, cornstarch, and cardamom to the bowl with the rhubarb and give it a stir to coat all the pieces.

Baking the Filling: Now you’ll pour the filling into a 2 quart baking dish and let that bake in the oven for 10 minutes while we make the topping.

Boiling the Water: Start by boiling some water, because yes, cobblers require boiling hot water.

Combining the Dry Ingredients: I’ll combine the flour, brown sugar, baking powder, and salt in a bowl and whisk with a fork to combine.

Grating the Butter: Then, I will grate the butter directly into the flour mixture. When the butter is grated, I’ll toss the grated butter through the flour with the fork, leaving plenty of little pea sized lumps of butter.

Add the Water: Now, you’ll carefully pour the boiling water into the dry buttery ingredients and stir with the fork just until combined, leaving plenty of those little lumps of butter.

Adding the Crust: Remove the baking dish with the rhubarb filling from the oven and drop the topping over the warm filling in spoonfuls. I typically use a cookie scoop or a couple of spoons for this.

Rhubarb Cobbler ready to go into the oven

Sprinkle with Cinnamon Sugar I mix together the cinnamon and remaining sugar in a small bowl and sprinkle the topping over the crust.

Baking – I’ll pop the cobbler back into the oven and let it bake for 20-24 minutes, until the crust is golden and the topping has baked through.

Serving – You’ll want to remove the cobbler from the oven and allow it to cool for at least 10 minutes before serving warm or at room temperature. I usually pair this with scoops of cold vanilla ice cream.

Overhead shot of a silver spoon with a wooden handle digging into the golden crust of rhubarb cobbler fresh from the oven, served in a square white baking tray on a checkered blue and white hand towel

Expert Tip

Before any of the baking starts, one of the most important parts of making this cobbler happens at the supermarket. When you’re shopping for fresh rhubarb, look for firm, red stalks. Light green and/or soft stalks tend to be underripe, which might make the cobbler more sour than you might like.

Keeping the Butter Cold – Using cold butter will make the crust flaky and crisp. As the butter warms in the oven, it will release steam, which helps the topping moisten and keep a delicate consistency. I keep the butter in the refrigerator until right before it’s time to grate it to make the crust.

Avoid Overmixing – Once you’ve added the boiling water to the crust, avoid overstirring the ingredients. This will both prevent the butter from dissolving and keep the crust from becoming tough.

Checking for Doneness – I usually check to see if the cobbler has finished cooking with a toothpick. Poke the center of the cobbler topping with the toothpick; it should come out clean.

Serving Suggestions

Is there anything that goes better with a warm cobbler than a scoop of homemade ice cream? And this butter pecan ice cream would be absolutely amazing on a dish of rhubarb cobbler too.

If you really want to take things over the top, try scooping ice cream over the cobbler and then drizzling a spoonful of warm rhubarb sauce over each serving. Just thinking about the potential has me craving more cobbler now. And if you’re feeling like keeping things simple, there’s nothing wrong with a spoonful of freshly whipped cream melting on top of warm cobbler either.

Overhead shot of a silver spoon digging into the golden crust of rhubarb cobbler fresh from the oven, topped with a scoop of vanilla ice cream, served in a white bowl on a checkered blue and white hand towel

Make Ahead & Storage

Make Ahead: Yes, this cobbler can be made ahead. It will keep in the fridge for 3-5 days, or in the freezer for up to a month.

How to Store: I usually store leftover cobbler in an airtight container in the refrigerator or freezer.

How to Reheat: If reheating from frozen, I let the dessert thaw in the fridge first. I heat refrigerated cobbler up in the microwave.

More Rhubarb Recipes

Frequently Asked Questions

Can I substitute gluten-free flour?

You can substitute 1:1 blend gluten-free flour here. Alternative flours like almond flour won’t work.

Can I use frozen rhubarb?

Yes! I recommend letting the rhubarb thaw in the fridge, then patting it dry to remove any excess moisture.

Should the crust and topping completely cover the filling before baking?

If there are small gaps in the crust covering, that’s fine. Don’t worry about making it look perfect. The gaps between scoops are where the fruit peeks through and the topping gets crisp on the edges.

2 Comments

Sheri Miller says:

June 7, 2026 at 10:45 am

Can you add strawberries to this filling?

1. Mary Younkin says:
  
  June 7, 2026 at 4:58 pm
  
  Yes! I do that about half the time. You can see in the video that I ran short on rhubarb and used berries to make up the remaining amount of fruit needed for the recipe.