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+ servings
Rubarb Cobbler

Rhubarb Cobbler

Hollie Schultz
Rhubarb Cobbler Recipe
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine dessert
Servings 9 servings
Calories 304 kcal


  • 4 cups rhubarb cut into pieces
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 1/2 tsp almond extract
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 egg


  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, toss rhubarb, sugars, salt, lemon juice, and almond extract. Set aside.
  • In another bowl blend dry ingredients – flour, 2 tablespoons sugar, and baking powder. Cut in the shortening and butter. Add the milk and egg and stir to create the cobbler dough.
  • Grease or butter a 9×9 baking dish and pour rhubarb mixture onto the bottom – use a spatula to scoop out all the liquid. Rally the kids to come and, with clean hands, show them how to scoop blobs of cobbler dough and drop it on top of the rhubarb.
  • Bake for 30 minutes or until bubbly and golden.


Calories: 304kcalCarbohydrates: 40gProtein: 1gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 225mgPotassium: 195mgFiber: 1gSugar: 37gVitamin A: 434IUVitamin C: 6mgCalcium: 149mgIron: 1mg
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