I’ve reimagined a humble cobbler by blending tangy rhubarb with a burst of lemon zest and sugar. A buttery topping with flour, milk, and melted butter crowns it for the perfect finish. This version of Rhubarb Cobbler Easy brightens my day with each inviting, balanced bite, truly a classic delight.

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I grew up eating Rhubarb Crisp because my family never made a rhubarb cobbler so i was kinda hesitant to try something new. Now that my rhubarb patch has finally grown to its full potential, I decided to experiment with this Old Fashioned Rhubarb Cobbler and i have to say its a fun twist on tradition.

I start with 4 cups chopped fresh rhubarb mixed with a cup of granulated sugar, a quarter cup of water, and the zest and juice of a lemon for that little extra kick. A tablespoon of cornstarch helps thicken the filling just right.

For the topping, i combine all-purpose flour, another half cup of sugar, baking powder, milk, melted unsalted butter, and a pinch of salt. This cobbler reminds me a bit of some easy Rhubarb Dessert ideas and even that famous Strawberry Rhubarb Cobbler i once read about.

Enjoy giving it a try!

Why I Like this Recipe

1. I like how the tangy lemon zest and juice mixed with the sweet rhubarb create a cool flavor combo that always surprises me.
2. I enjoy the crunchy and golden topping that contrasts the soft, warm filling; it makes every bite so satisfying.
3. I appreciate that this recipe is pretty foolproof and doesn’t need too much fancy stuff, so it’s perfect for when I wanna whip up something yummy fast.
4. I love that it reminds me of simpler times even though I didn’t grow up with it, and now that my rhubarb patch is in full swing I feel like I finally get its real charm.

Ingredients

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Fresh rhubarb is tart and high in fibre, boosting flavor with a healthy twist.
Sugar adds sweetness and carbohydrates needed for energy, though its not a health booster.
Lemon zest and juice provide a tangy brightness and vitamin C kick, balancing the tartness.
Melted butter adds richness and moisture, helpin create a tender, satisfying cobbler texture.
Flour builds a soft, biscuit like topping that holds the filling, offering light carbs.
Milk blends the dry ingredients smoothly, addin creaminess and extra moisture to the mix.

Ingredient Quantities

4 cups chopped fresh rhubarb (about 1 to 1.5 lbs)

1 cup granulated sugar (for the filling)

1/4 cup water

Zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon cornstarch (optional to thicken the filling)

1 cup all-purpose flour (for the topping)

1/2 cup granulated sugar (for the topping)

2 teaspoons baking powder

1/2 cup milk

1/3 cup unsalted butter, melted

A pinch of salt

How to Make this

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1. Preheat your oven to 375°F and grease a suitable baking dish.

2. Mix the chopped fresh rhubarb, 1 cup granulated sugar, 1/4 cup water, lemon zest, lemon juice, and the tablespoon of cornstarch (if you want a thicker filling) in a bowl. Stir until the fruit is well coated.

3. Pour the rhubarb mixture into your baking dish and spread it out evenly.

4. In another bowl, combine 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and a pinch of salt.

5. Add 1/2 cup milk and 1/3 cup melted unsalted butter to the dry ingredients. Mix together just until the batter comes together (don’t overmix, OK?).

6. Spoon the topping evenly over the rhubarb filling. Try to cover as much fruit as you can.

7. Place the dish in the oven and bake for about 35-40 minutes, or until the topping is golden and the filling is bubbling around the edges.

8. Remove the cobbler from the oven and let it cool for about 10 minutes before digging in.

9. Serve it warm and enjoy your delicious Old Fashioned Rhubarb Cobbler, maybe with a scoop of vanilla ice cream if you’re feelin’ extra fancy.

Equipment Needed

1. An oven to preheat and bake the cobbler
2. A suitable baking dish that you can grease
3. At least two mixing bowls – one for the rhubarb filling and one for the topping
4. A knife and cutting board for chopping the fresh rhubarb
5. Measuring cups and spoons to measure out ingredients like sugar, water, milk, and baking powder
6. A spatula or spoon to mix the ingredients together during the process
7. A whisk (optional) for combining the topping ingredients evenly
8. A cooling rack or a clean countertop space to let the cobbler cool before serving

FAQ

Q: Can I use frozen rhubarb instead of fresh? A: Yeah, you can use frozen rhubarb, but make sure you defrost and drain it well so your filling doesn't become too watery.

Q: Is the cornstarch really necessary? A: The cornstarch helps thicken the filling a bit, but if ya dont mind a thinner sauce, you can leave it out.

Q: How will I know when the cobbler is done? A: The topping should turn a nice golden brown and the filling should be bubbly around the edges, which means its ready to go.

Q: Can I substitute milk with a non-dairy alternative? A: You sure can. Just use any non-dairy milk like almond or soy milk and your cobbler will still come out great!

Q: What should I do if I have leftovers? A: Just store the extra cobbler in an airtight container in the fridge. It can be reheated in the oven or microwave and still tastes pretty awesome.

Old Fashioned Rhubarb Cobbler Recipe Substitutions and Variations

You can use frozen rhubarb (thawed and drained) instead of fresh rhubarb if you can’t find the fresh version.
If you don’t have cornstarch, try arrowroot powder or tapioca starch to thicken the filling, using roughly the same amount.
You might substitute all-purpose flour with a gluten free flour blend, but keep in mind it could change the texture a little bit.
Instead of milk, you can use almond milk or soy milk which works pretty much the same in this recipe.
Unsalted butter can be replaced by coconut oil in equal amounts, although there might be a slight coconut flavor added.

Pro Tips

1. Try tossing your rhubarb with the sugar and lemon stuff and letting it sit for about 10 minutes before popping it in the oven. This helps draw out more juice and really amps up the flavor.

2. Be careful not to overmix the topping batter. A few lumps are totally fine and actually help keep it light and airy instead of turning into a dense mess.

3. Keep an eye on the oven during the last few minutes of baking because ovens can run hotter than they say. It’ll help avoid burning the top while still getting that perfect golden brown look.

4. Let the cobbler cool just a bit before serving. It might be hard to wait, but that extra time helps the filling thicken up a bit so you don’t end up with a soupy dessert.

Old Fashioned Rhubarb Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I've reimagined a humble cobbler by blending tangy rhubarb with a burst of lemon zest and sugar. A buttery topping with flour, milk, and melted butter crowns it for the perfect finish. This version of Rhubarb Cobbler Easy brightens my day with each inviting, balanced bite, truly a classic delight.

Servings

servings

Calories

295

kcal

Equipment: 1. An oven to preheat and bake the cobbler
2. A suitable baking dish that you can grease
3. At least two mixing bowls – one for the rhubarb filling and one for the topping
4. A knife and cutting board for chopping the fresh rhubarb
5. Measuring cups and spoons to measure out ingredients like sugar, water, milk, and baking powder
6. A spatula or spoon to mix the ingredients together during the process
7. A whisk (optional) for combining the topping ingredients evenly
8. A cooling rack or a clean countertop space to let the cobbler cool before serving

Ingredients

4 cups chopped fresh rhubarb (about 1 to 1.5 lbs)
1 cup granulated sugar (for the filling)
1/4 cup water
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon cornstarch (optional to thicken the filling)
1 cup all-purpose flour (for the topping)
1/2 cup granulated sugar (for the topping)
2 teaspoons baking powder
1/2 cup milk
1/3 cup unsalted butter, melted
A pinch of salt

Directions

Preheat your oven to 375°F and grease a suitable baking dish.
Mix the chopped fresh rhubarb, 1 cup granulated sugar, 1/4 cup water, lemon zest, lemon juice, and the tablespoon of cornstarch (if you want a thicker filling) in a bowl. Stir until the fruit is well coated.
Pour the rhubarb mixture into your baking dish and spread it out evenly.
In another bowl, combine 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and a pinch of salt.
Add 1/2 cup milk and 1/3 cup melted unsalted butter to the dry ingredients. Mix together just until the batter comes together (don’t overmix, OK?).
Spoon the topping evenly over the rhubarb filling. Try to cover as much fruit as you can.
Place the dish in the oven and bake for about 35-40 minutes, or until the topping is golden and the filling is bubbling around the edges.
Remove the cobbler from the oven and let it cool for about 10 minutes before digging in.
Serve it warm and enjoy your delicious Old Fashioned Rhubarb Cobbler, maybe with a scoop of vanilla ice cream if you're feelin' extra fancy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.