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This old-fashioned Rhubarb Cobbler combines tart rhubarb with a simple biscuit topping for a dessert that's full of flavor. Made with just a handful of ingredients, it's an easy recipe you'll want to make all season long.
This is an easy dessert that lets the flavor of fresh rhubarb take center stage.
At a Glance: Made with fresh or frozen rhubarb • Serves 6-8 • Easy to assemble • Perfect served warm with a scoop of ice cream •
A simple rhubarb cobbler
Growing up, we only had rhubarb when visiting my grandparents. It was too hot where we lived to grow it, but my grandparents few large plants in their garden. My grandmother always made homemade desserts with rhubarb when we visited, and rhubarb cobbler was one of my favorites.
We now have two large rhubarb plants growing in our garden, and I make plenty of recipes with our harvest each year. Rhubarb cobbler has always been one of my favorites, and I think this version might be just as good as my grandmother used to make!
This easy cobbler combines tart rhubarb with a simple topping for a classic dessert that's perfect served warm on its own or topped with a scoop of vanilla ice cream.
Ingredients for rhubarb cobbler
- Rhubarb - Use fresh rhubarb when available. You can also use frozen rhubarb. Don't thaw before using.
- Sugar - Helps sweeten the tart flavor from the rhubarb. I like my rhubarb cobbler to still have some tart flavor, so I don't use a lot of sugar. If you prefer a sweeter dessert, you can add ¼ cup additional sugar to the filling.
- Cornstarch - Helps thicken the filling.
- Flour - Use all-purpose flour for the topping.
- Butter - I use regular salted butter.
- Milk - Use whole or 2% milk for the best flavor.
- Baking Powder - Helps the biscuit topping rise.
Making this easy rhubarb cobbler
- Combine rhubarb with sugar and cornstarch.
- Put the rhubarb into a lightly greased 7x11-inch (or 1 ½-quart) baking dish.
- In a separate bowl, combine flour, sugar, baking powder, and salt.
- Add small cubes of butter and cut into the flour mixture until it resembles coarse crumbs.
- Add milk and mix together just until the mixture comes together. Don't overmix.
- Drop spoonfuls of batter over the top of the rhubarb.
- Bake in a preheated 375° oven for 35-45 minutes until the topping is golden and cooked through and the center of the fruit is bubbly.
- Cool the cobbler. Serve warm or at room temperature.
Recipe tips
- Rhubarb is tart, and this cobbler doesn't use a lot of sugar, which helps maintain the tartness. If you prefer a sweeter tart, add ¼ cup more sugar to the fruit before baking.
- Don't overmix the biscuit topping. Mix just until the ingredients are incorporated.
- If using frozen rhubarb, don't thaw before using. Mix chopped, frozen rhubarb into a bowl with the sugar and cornstarch. Increase baking time by 1-15 minutes.
- Make certain the center of the cobbler is bubbling before removing from the oven.
- If the topping is browning too quickly, cover the cobbler lightly with a piece of foil.
More delicious recipes with rhubarb
If you have a surplus of rhubarb, you can freeze your rhubarb to use for later!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts.
Homemade Rhubarb Cobbler
Equipment
- 7 x 11 baking dish
Ingredients
Filling
- 6 cups diced rhubarb (1 inch pieces)
- ¾ cup sugar
- 2 tablespoons cornstarch
Biscuit Topping
- 1 cup flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter (salted) (cut into small cubes)
- ½ cup milk
- ½ teaspoon sugar (for sprinkling over top, optional)
Instructions
- Preheat oven to 375°F.
Filling
- Combine rhubarb with sugar and cornstarch.6 cups diced rhubarb, ¾ cup sugar, 2 tablespoons cornstarch
- Put the rhubarb into a lightly greased 7x11-inch (or 1 ½-quart) baking dish.
Biscuit Topping
- In a separate bowl, combine flour, sugar, baking powder, and salt. Add small cubes of butter and cut into the flour mixture until it resembles coarse crumbs.1 cup flour, 1 tablespoon sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 4 tablespoons butter (salted)
- Add milk and mix together just until the mixture comes together. Don't overmix.½ cup milk
- Drop spoonfuls of batter over the top of the rhubarb. Sprinkle the batter with a bit of sugar.½ teaspoon sugar
- Bake in a preheated 375° oven for 35-45 minutes until the topping is golden and cooked through and the center of the fruit is bubbly.
- Serve warm or at room temperature.
Notes
- Rhubarb is tart, and this cobbler doesn't use a lot of sugar, which helps maintain the tartness. If you prefer a sweeter tart, add ¼ cup more sugar to the fruit before baking.
- Don't overmix the biscuit topping. Mix just until the ingredients are incorporated.
- If using frozen rhubarb, don't thaw before using. Mix chopped, frozen rhubarb into a bowl with the sugar and cornstarch. Increase baking time by 1-15 minutes.
- Make certain the center of the cobbler is bubbling before removing from the oven.
- If the topping is browning too quickly, cover the cobbler lightly with a piece of foil.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
clare moats says
Can I make the filling and freeze it for later use?
Kathy Berget says
Hi Clare,
I haven't tried that before, but it shouldn't be a problem. Add the sugar and cornstarch to the rhubarb and then freeze. You could also just freeze the rhubarb and add the sugar and cornstarch when you're ready to make the cobbler.
Kathy