Monday, October 26, 2020

Rhubarb Cobbler

Yield: 8 servings


  • Dough
    • 1 cup flour
    • 1/2 cup rolled oats
    • 2 tbsp sugar
    • 2 tbsp brown sugar
    • 1/4 tsp salt
    • 1/2 tsp cinnamon
    • 8 tbsp butter
    • 1 egg
    • 1/3 cup milk
  • Fruit filling
    • 6 cups rhubarb, sliced into 1/2 inch pieces
    • 1 cup sugar
    • 2 tbsp cornstarch
  • Additional sugar
  • Whipped cream


  1. For the dough, combine the flour, oats, sugar, brown sugar, salt, and cinnamon.  Cut in the butter until crumbly.  Set aside.
  2. In a large oven-safe pot, combine the rhubarb, sugar, and cornstarch.  Mix together, and then bring to a simmer on the stove.  Reduce heat and simmer until the fruit is softened.
  3. While the fruit is cooking, in a separate bowl whisk together the egg and milk.  Pour it into the dough and mix together.  It should be really sticky.
  4. When the fruit is done cooking, remove from the heat and put the dough on top.  Sprinkle with additional sugar.
  5. Bake at 400°F for 22-25 minutes.
  6. Remove from the over and let it cool on the countertop for 30 minutes.
  7. Serve warm with whipped cream.
Adapted from Better Homes and Gardens.

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