Comments on: Rhubarb Cobbler

By: Joyanne Hamilton

Joyanne Hamilton — Mon, 14 Jul 2014 15:33:53 +0000

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!

By: Nancy Vance

Nancy Vance — Sun, 16 Jun 2013 00:57:28 +0000

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.

By: shirlsaw

shirlsaw — Sun, 03 Jul 2011 01:16:35 +0000

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.

By: Tracy

Tracy — Mon, 27 Jun 2011 15:03:50 +0000

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.

By: maryw

maryw — Sun, 26 Jun 2011 12:25:34 +0000

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.

By: CouponClippingCook

CouponClippingCook — Mon, 20 Jun 2011 04:25:44 +0000

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

By: purabi

purabi — Mon, 20 Jun 2011 02:42:06 +0000

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.