Rhubarb Cobbler
Ingredients
3/4 c. sugar
2 T. cornstarch
4 c. rhubarb, chopped
1 T. water
1 T. butter, diced
1 c. flour
1 T. sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1/4 c. milk
1 egg, beaten
2 T. sugar
- Preheat oven to 400. Lightly grease a 9″ square baking dish.
- In a saucepan, mix 3/4 c. sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter.
- In a medium bowl, sift together flour, 1 T. sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by tablespoonfuls on top of the warm rhubarb mixture. Sprinkle with remaining 2 T. of sugar.
- Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
What about you? Any favorite rhubarb recipes out there? Leave a comment and/or link!
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Cornstarch really cheap, walmart 1.09 for a can of it. Love to use it for lemon meringue pie too!
I grew up in the NW and next to fresh strawberries from the garden comes rhubard and gooseberries. Glad to see that someone else likes Rhubard – here is one of our families favorite rhubard desserts. Enjoy.
Rhubard Upside Down Cake
5 c rhubard cut into piece, lay on bottom of greased 9×13″ pan
1 c sugar – spread evenly over rhubard
1 small package of strawberry jello mix – spread evenly over sugar
3 c. mini marshmallows – spread evenly over jello mix (sounds weird but works)
use 1 package of white (or yellow) cake mix – make the cake mix according to the directions (so add the eggs, oil, etc. and mix) and pour the mixed cake mix over the top of the marshmallows.
Back 325 degrees for 50 to 55 minutes. Cool for about 5 minutes then flip over and presto Rhubarb Upside Down Cake – yummmy. Really good hot with ice cream.
Wait, I cannot fathom it being so striaghtofrwrad.
You can also substitute tapioca flour (used to make tapioca pudding) for the cornstarch – great for a sweet dish.
Cornstarch thickens. You can substitute flour.
What does Cornstarch “DO”? I’d love to make this and have a backyard full of rhubarb (thank you, previous homeowner). But I don’t have cornstarch and don’t want to buy it for one recipe. Any substitution ideas? I may have to google this one, but thanks in advance…