Rhubarb Cobbler Cake
Tender buttermilk cake baked over sweet-tart rhubarb for a cobbler-style dessert with a crisp sugar top
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INGREDIENTS
Rhubarb Layer
- 4 cups rhubarb chopped
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt.
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract.
Topping and Serving
- 2 tbsp coarse sugar
- 1/2 tsp ground cinnamon
- vanilla ice cream for serving optional.
INSTRUCTIONS
Prep and Fruit
- heat oven to 350 F and grease a 9 inch square baking dish
- in a bowl toss rhubarb with granulated sugar cornstarch lemon juice vanilla cinnamon and salt until evenly coated
- spread rhubarb mixture in an even layer in the baking dish.
Batter and Bake
- whisk flour baking powder baking soda and salt in a bowl
- whisk melted butter sugar eggs buttermilk and vanilla in a second bowl until smooth
- fold dry ingredients into wet just until combined and no dry flour remains
- dollop batter over rhubarb and gently spread to mostly cover the fruit
- mix coarse sugar with cinnamon and sprinkle over the top
- bake until deeply golden and a toothpick inserted in the cake portion comes out mostly clean 45 to 55 minutes
- cool 15 minutes before serving warm.
Notes
1. Use frozen rhubarb thawed and well drained to avoid excess liquid. Swap in up to 1 cup sliced strawberries and reduce rhubarb to 3 cups for a strawberry rhubarb version. No buttermilk available use 1 cup milk mixed with 1 tbsp lemon juice and rest 5 minutes. This recipe is a normalized best-fit version based on common rhubarb cobbler cake methods and may need small timing adjustments by oven and pan type
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g