Ingredients for Rhubarb Cobbler
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1/2 cup water
- 1/2 cup cold unsalted butter (for topping)
- Ground Cinnamon
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- Walnuts
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How to Make Rhubarb Cobbler
- Preheat oven to 400°F (200°C).
- Lightly grease a 9-inch square baking dish.
- In a medium saucepan, whisk together 1/2 cup packed brown sugar and 2 tablespoons cornstarch.
- Stir in 4 cups chopped rhubarb and 1/2 cup water.
- Bring to a boil over medium heat, then reduce heat and simmer for 1 minute, stirring constantly, until thickened.
- Pour rhubarb mixture into the prepared baking dish.
- Dot the top with 2 tablespoons of cold butter and sprinkle with 1 teaspoon ground cinnamon.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1/2 cup milk and 1 large egg.
- Add the wet ingredients to the dry ingredients all at once, stirring gently just until moistened. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 9-inch square.
- Place the dough on top of the rhubarb filling.
- Sprinkle the top with 1/4 cup granulated sugar and 1/4 cup chopped nuts (optional).
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- If the topping is not browning quickly enough, broil for the last 1-2 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
815g
Fat
211g
Carbs
122g
