Easy Rhubarb Cobbler

By Addie

"This is an easy cobbler to put together and one I have been making for years, I fine that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons." By Kittencalskitchen

Ingredients

• COBBLER TOPPING:
• 4 1/2 cups rhubarb, cut into 1/2-inch pieces
• 1 cup sugar
• ........................................
• 1 1/4 cups flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter, cut into pieces
• 1 eggs, beaten
• 1/2 cup half-and-half cream or
• 1/2 cup full-fat milk

Preparation

Step 1

Set oven to 375 degrees. Grease a 9-inch baking dish.

Mix the rhubarb and 1 cup sugar, and place in the baking dish.

To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt. Cut in the cold butter to make a crumbly mixture.

In a small bowl, whisk/combine the egg and half and half cream. Add to the dry ingredients; stir with a fork to create a stiff batter.

Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely). Bake for 35-40 minutes.

Serve warm topped with ice cream. Delicious!
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REVIEWS:

Once again, I knew I could count on Kittencal! This was really really good! I made 1 1/2 recipes and it worked out well. I didnt have quite enough rhubarb, but the biscuit was so good it didn't matter! I am looking forward to trying this with other fruit this summer. Beats the pants off my bisquick cobble!

This was so easy and delicious, I loved it!!! Great combo of tart, sweet and biscuity!

This is easy as cobbler!!!! :) This makes a really good cobbler crust! I had 3 cups of rhubarb so I substituted the rest of the fruit with strawberries. Since I did that, I left out a couple TBSP sugar as suggested. I cut my rhubarb smaller than 1/2-inch pieces and I'm glad I did because with this baking time, they were still crisp but al dente crisp so it was good. I love how quick and easy this was to make, thanks!!!!

Wonderful! However, I took some of the past suggestions and made a few of my own. Used mostly raw sugar instead of granulated. I'd recommend using 4 cups rhubarb & 1.5 cups strawberries (frozen or fresh). I's used 1/4 c heavy cream with 5/8 c milk (skim worked great). I also tried to make it a little better and used 1 c all purpose flour with 1/2 c wheat flour. DELICIOUS! I'm going to cut back on the sugar even more next time.

This is a wonderful, homey dessert. I know it will become a part of every rhubarb season for me.

Really good! I substituted Splenda granulated for the 1 cup sugar...for our diabetic family members. Rhubarb layer was a bit runny as it didn't have real sugar to "gel" the fruit...but nonetheless it was splendid! I might try Splenda brownsugar blend next time. Thanks Kittencal! This is a "keeper"!

Nom nom nom! Made this yesterday with fresh rhubarb from the garden, no subs other than using brown sugar on the rhubarb. So good!

The fruit layer was a runny mess. I used sugar and followed the instructions to a "t". The top came out well, and the bottom had a good taste, but I would NOT serve this to anyone. A total disappointment.