Caramel Rhubarb Cobbler Recipes

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CARAMEL RHUBARB COBBLER



Caramel Rhubarb Cobbler image

I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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
Whipped cream or ice cream, optional

Steps:

  • 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. , 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 : Calories 429 calories, Fat 14g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 3g fiber), Protein 4g protein.

RHUBARB COBBLER



Rhubarb Cobbler image

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

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, beaten
2 tablespoons white sugar

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

RHUBARB COBBLER



Rhubarb Cobbler image

This is a very easy to make biscuit cobbler with great taste and a beautiful color. The Macadamia topping makes for a great added texture. It's best served warm with ice cream or whipped topping. It microwaves well for only 20 seconds.

Provided by CJAY8248

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 9

1 (10 ounce) can refrigerated biscuits, jumbo (8 count)
1 cup ricotta cheese
3 cups rhubarb, diced
1/2 teaspoon almond extract
1 (3 ounce) package strawberry Jell-O gelatin dessert
1/4 cup flour
1/2 cup sugar
2 tablespoons butter, cold
1/4 cup macadamia nuts, finely chopped

Steps:

  • Preheat oven to 350*.
  • Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
  • Spread ricotta evenly over the biscuit dough.
  • In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
  • Sprinkle dry jello over the rhubarb as evenly as possible.
  • In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
  • Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.

Nutrition Facts : Calories 308.8, Fat 13.8, SaturatedFat 5.6, Cholesterol 21, Sodium 432.3, Carbohydrate 40.2, Fiber 1.4, Sugar 22.5, Protein 7.2

EASY RHUBARB COBBLER



Easy Rhubarb Cobbler image

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

4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1/2 cup half-and-half cream or 1/2 cup full-fat milk

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

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