OLD FASHIONED RHUBARB COBBLER
Eaten plain or with ice cream, you can't beat Old Fashioned Rhubarb Cobbler. With few steps and simple ingredients, this recipe is a keeper.
Provided by Barbara
Categories Dessert
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 59 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 76 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
EASY RHUBARB COBBLER (TOP RATED RECIPE)
A super easy, and quick rhubarb dessert recipe that is perfect with ice cream, custard, cream or even on its own.
Provided by Christina Conte
Categories Desserts
Time 40m
Number Of Ingredients 9
Steps:
- Wash the rhubarb stalks and chop into 1" pieces.
- Stir the cornstarch into the sugar, then add it to the rhubarb along with the lemon juice, and toss gently
- Place the sugared rhubarb into the buttered pie dish.
- Sift the flour and baking powder into a bowl so that they are evenly mixed.
- Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing.
- Drop large spoonfuls of the dough onto the rhubarb in the pie dish.
- Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven. Allow the easy rhubarb cobbler to cool slightly before serving.
Nutrition Facts : Calories 347 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 229 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY RHUBARB COBBLER WITH BRANDIED CREAM
Deep-dish fruit pie, especially easy because the tender biscuit crust and warm fruit filling - rhubarb, peach and prune - are made separately, then put together. Topping: luscious whipped cream with brandy. From Good Housekeeping.
Provided by BecR2400
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
- Preheat oven to 425°F Grease cookie sheet.
- Prepare crust:.
- In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
- On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
- Meanwhile, prepare filling:.
- Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
- Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
- To Make Brandied Cream:.
- In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.
Nutrition Facts : Calories 273.8, Fat 14.3, SaturatedFat 8.6, Cholesterol 63.4, Sodium 189.6, Carbohydrate 33.2, Fiber 2.7, Sugar 13.2, Protein 4.1
OLD FASHIONED RHUBARB COBBLER
My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!
Provided by Rae
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g
EASY RHUBARB COBBLER
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
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
"GARDENER'S" EASY RHUBARB COBBLER
We have an abundance of rhubarb this year and here ia a small cobbler dessert we enjoy. Instead of the powdered sugar you could top it with whip crean if desired.
Provided by wjorma
Categories Dessert
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 9 inch pan and set aside.
- Start oven at 375.
- Make a crust:.
- Cut the butter into the flour,cinnamon & salt. Mix in the milk & egg. Knead with a fork and pat into a 9 " round. Place into prepared pan.
- Place the rhubarb onto the crust and set aside.
- Into a med. bowl mix together the sugar and strawberry gelatin. Pour over the rhubarb and bake for 35-40 minute Remove from oven and dust with powdered sugar if desired.
- Makes 8 servings.
Nutrition Facts : Calories 204, Fat 2.6, SaturatedFat 1.3, Cholesterol 31.3, Sodium 147.1, Carbohydrate 41.8, Fiber 1.3, Sugar 25.9, Protein 4.1
RHUBARB COBBLER
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
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
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