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Old-Fashioned Rhubarb Cobbler Cake

Old-Fashioned Rhubarb Cobbler Cake

Tender cake-batter cobbler baked with sweet-tart rhubarb and a buttery golden top
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

INGREDIENTS

Rhubarb Filling

  • 4 cups rhubarb sliced 1 2 inch
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 2 tsp ground cinnamon optional
  • pinch salt.

Cobbler Cake Batter

  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 4 tsp salt
  • 3 4 cup granulated sugar
  • 1 cup milk
  • 6 tbsp unsalted butter melted.

Serving Optional

  • vanilla ice cream
  • whipped cream.

INSTRUCTIONS

Prep

  • heat oven to 350 F
  • grease a 9 x 13 inch baking dish
  • toss rhubarb with 1 cup sugar cornstarch vanilla cinnamon and pinch salt until evenly coated then spread in the baking dish.

Batter And Bake

  • whisk flour baking powder salt and 3 4 cup sugar
  • whisk in milk until smooth
  • drizzle melted butter into the batter and whisk just until combined
  • pour batter evenly over the rhubarb without stirring
  • bake until deeply golden and set in the center with bubbly edges 45 to 55 minutes
  • cool 15 minutes to thicken before serving.

Serve

  • spoon into bowls while warm and top with ice cream or whipped cream if desired.

Notes

1. Use frozen rhubarb thawed and well drained. Add 1 cup sliced strawberries and reduce rhubarb to 3 cups for a strawberry rhubarb version. For extra crunch sprinkle 2 tbsp coarse sugar over the top before baking. If rhubarb is very tart increase filling sugar by 1 4 cup

Nutrition

Calories: 280kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g