Rhubarb Cobbler

My little Rhubarb is well named. She wanted to nibble on the rhubarb leaves I brought into the house. I made her settle for toying with a "mouse" made of the stalk.

Susan Shauger, who sings in our church choir, brought a rhubarb cobbler to the church’s recent Meal without Plastic. It was a huge hit.

Of course, I asked for the recipe. Susan explained that she couldn’t find the exact one she used, which was from a vintage cookbook. But … it went something like this!

I have mentioned before on these pages that I adore rhubarb. I have a feeling I’ll be making Susan’s cobbler a lot in rhubarb seasons to come. It’s easy, and the tangy rhubarb flavor sings happily under the biscuit crust. I served it to friends last weekend with homemade vanilla ice cream.

We were VERY happy….

Susan’s Cobbler


for the rhubarb base:

3/4 cup sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
2 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon butter, diced

for the cobbler crust:

1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten

for the topping:

2 tablespoons brown sugar


Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the rhubarb and lemon juice. Cover this mixture and let it sit for an hour or two until the rhubarb juices up.

Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.

Uncover the rhubarb mixture and bring it to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon.

Spread the rhubarb mixture in the prepared pan. Dot the top with butter.

To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.

Whisk together the milk and egg. Add them to the dry ingredients, and mix just until moist. Drop this mixture onto the rhubarb mixture, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps.

Bake until lightly browned, 20 to 25 minutes. Serves 8.


If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!

Subscribe to In Our Grandmothers’ Kitchens by Email.

Tags: ,

5 Responses to “Rhubarb Cobbler”

  1. Sue Haas says:

    Love the pic of Rhubarb with her little pink “mouse.” 🙂 She looks a bit skeptical. I love rhubarb, too, and will try the recipe. It’s in season now here in Seattle. Thanks, Tinky.

  2. Grad says:

    Sweet little Rhubarb. Is she Siamese? I’m going to use your crust recipe on a peach cobbler I was planning on making this afternoon. I made one last weekend, but the recipe was way too sweet calling for a cup of sugar. This sounds more like it. (Sorry…not really a fan of rhubarb…but I keep promising myself to try it with strawberries in something.)

  3. tinkyweisblat says:

    Sue, Ruby is skeptical about EVERYTHING. And, yes, Grad, she is Siamese. Isn’t she a cutie? I hope you both enjoy the cobbler, with or without rhubarb!

  4. Jim says:

    Love it!

  5. tinkyweisblat says:

    So do I, Jim. So do I……