The Pioneer Woman Tasty Kitchen
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Rhubarb Cobbler

3.50 Mitt(s) 4 Rating(s)4 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 5

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Level: Easy

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Description

All the goodness of cobbler with the delightful tartness of rhubarb. Divine with vanilla ice cream.

Ingredients

  • 4 cups Chopped Rhubarb
  • 1-½ cup Sugar
  • ¼ teaspoons Salt
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Almond Extract (optional)
  • 2 cups All-purpose Flour
  • 2 Tablespoons Sugar
  • ¼ teaspoons Salt
  • 1 Tablespoon Baking Powder
  • ¼ cups Vegetable Shortening Or Lard
  • ¼ cups Butter
  • ½ cups Whole Milk
  • 1 whole Egg

Preparation

Preheat oven to 400 degrees.

In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.

In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.

Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.

Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.

Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

3 Comments

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Avatar of Joyanne Hamilton

Joyanne Hamilton on 7.14.2014

I only had a cup and a half of rhubarb so I decreased the recipe ingredients. It turned out great! I may decrease the amount of sugar even more so, otherwise, great tasting dessert!

Avatar of Nancy @ Coupon Clipping Cook

Nancy @ Coupon Clipping Cook on 6.19.2011

What a great way to get your vegetables! This looks delicious.

Avatar of purabi

purabi on 6.19.2011

Ree, I loved this recipe. I guess almond extract is the homemade extracted milk from the blended almonds. Oh, why don’t they keep Rhubarb in Hong Kong supermarkets. I am new to rhubarb, since it is neither available in India, nor in Hong Kong. But the variety of yummy dishes dispayed in TK is tempting me to taste the AMAZING rhubarb! Thanks for sharing the recipe.

4 Reviews

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Avatar of Nancy Vance

Nancy Vance on 6.15.2013

Yummy! I wonder what it would be like to add a little nutmeg to the rhubarb mixture. It’s great in my Rhubarb Custard Pie recipe.

Avatar of shirlsaw

shirlsaw on 7.2.2011

I’ve made very few cobblers in my life but this was very tasty although almost a tad too sweet for me. Yes it is juicy since no thickener is in the recipe but I enjoyed it that way. I recommend using the almond extract! Use a 9×13 baking dish – I was slightly confused since the recipe doesn’t state the size.

Avatar of Tracy

Tracy on 6.27.2011

This recipe and I didn’t get along too well. It turned out more like soup on the bottom with cobbler on top. I let it sit, hoping it would thicken but it just made the cobbler a soggy mess. I think it needs some flour or cornstarch in the fruit to thicken it.

Avatar of maryw

maryw on 6.26.2011

I am not a big fan of rhubarb, but a friend gave me a few pieces. This recipe was delicious! It does have just a hint of tartness and it’s nicely balanced with sweetness. I did add the almond extract and it seemed to give it a little depth of flavor that I enjoyed.

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