Rhubarb Old Fashioned Cobbler Recipes

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into the bottom of a 9x13-inch baking dish.
• Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
• Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
• Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

RHUBARB OLD-FASHIONED COBBLER

Steps:

• Pre-heat oven to 400 degrees.
• Mix first four topper ingredients.
• Cut in butter until mixture resembles course crumbs.
• Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
• Set Aside.
• Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
• Bring to a boil.
• Cook and stir for 1-2 minutes.
• Pour hot rhubarb filling into 8" round or square baking dish.
• Immediately spoon on biscuit topper in 6 mounds.
• Bake at 400 degrees for about 25 minutes.
• Serve with cream or ice cream.

OLD-FASHIONED STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 375° F.
• For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.
• For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.
• Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
• For rhubarb layer: in a small bowl, whisk flour and sugar; add diced rhubarb and stir to coat.
• Pour the rhubarb into the prepared baking dish.
• For the crumble layer: mix flour, sugar and beaten egg until it resembles small crumbles. Sprinkle over the rhubarb layer.
• Drizzle melted margarine over the crumble. Sprinkle with ground nutmeg.
• Bake for 30-45 minutes or until golden brown and bubbly.
• Serve as is or with ice cream or whipped topping.

RHUBARB COBBLER

Steps:

• preheat oven to 400˚
• mix rhubarb with sugar and just enough water to keep it from scorching, bring to a boil over medium high heat, reduce heat and cook 4-5 minutes until the rhubarb is just about cooked
• mix the corn starch with a 1/4 cup of water, add some of the hot juice to the cornstarch, and pour all of it in the rhubarb mix
• cook and stir until bubbly, cook 1-2 minutes then remove it from the heat
• mix the flour, 1/3 cup of sugar, and baking powder together, cut in the butter until it resembles crumbs
• mix the egg and the buttermilk together and then lightly mix it with the flour and butter mix
• stir only until it comes together
• pour the warm fruit in a 1 1/2 quart baking dish, drop the biscuit dough on in six plops, sprinkle the biscuits with the remaining sugar
• bake 20-25 minutes until the biscuits are cooked through and the fruit is bubbling