With tangy, sweet rhubarb and an irresistible cinnamon sugar biscuit topping, this rhubarb cobbler just begs for a scoop of cold ice cream.
Rhubarb Cobbler
With the summer starting and the heat rising, I’ve found myself making more rhubarb recipes than ever.
After making a couple of batches of Rhubarb Sauce followed by a Rhubarb Crisp and these Rhubarb Oatmeal Bars, I found myself wondering, “Why haven’t I tried making a rhubarb cobbler yet?” And wow, was that a good question to ask.
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.
Rhubarb Cobbler Recipe
You’ll need the following ingredients to make the filling:
- Rhubarb
- Fresh lemon juice
- White sugar
- Cornstarch
- Ground cardamom
You’ll need the following ingredients to make the topping:
- All-purpose flour
- Light brown sugar
- White sugar
- Baking powder
- Kosher salt
- Cinnamon
- Butter
- Water
Start by preheating your oven to 425°F. In a large bowl, combine the rhubarb, lemon juice, sugar, cornstarch, and cardamom.
Stir to coat, then pour into a baking dish. Bake for 10 minutes.
While the filling is in the oven, combine the flour, brown sugar, baking powder, and salt in a bowl and whisk to combine.
Toss the grated butter into the flour mixture and stir in the boiling water, just until combined (there should still be little lumps of butter in the mixture).
Remove the rhubarb mixture from the oven and drop the topping over the warm filling in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Serve warm or at room temperature.
Easy Rhubarb Recipes
Soft, old-fashioned Rhubarb Cake with Butter Sauce is a simple one-bowl cake, perfect for a potluck or picnic.
Rhubarb Sauce with Strawberry Jello is a favorite old-fashioned rhubarb treat. Serve it over ice cream or eat it in a bowl just like you would applesauce.
Old Fashioned Rhubarb Pie is tangy-sweet with a classic custard-style base, just like my grandma used to make.
Rhubarb Bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Made with a yellow cake mix and strawberry Jello, Rhubarb Dump Cake only requires six ingredients and ten minutes of prep time for a delicious spring dessert.
These Rhubarb Cookies get rave reviews every single time someone tries them.
Bakery style streusel-topped Rhubarb Muffins are tender, studded with tangy rhubarb bits, and topped with a crunchy brown sugar streusel.
Old-fashioned Rhubarb Crunch with fresh rhubarb and brown sugar oatmeal crumble is an ever-popular dessert in the summertime.
Rhubarb Cobbler
Ingredients
Rhubarb Filling
- 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)
Crust Topping
- 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
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. In a large bowl, combine the rhubarb, lemon juice, sugar, cornstarch, and cardamom. Stir to coat and then pour into a 1.5-2 quart (8-9" size) baking dish. Bake the filling for 10 minutes.
- While the filling is in the oven, combine the flour, brown sugar, baking powder, and salt in a bowl and whisk to combine. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the rhubarb mixture from the oven and drop the topping over the warm filling in spoonfuls. (I like to use my smallest cookie scoop to do this.)
- Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Serve warm or at room temperature.
Nutrition
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