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Home » Recipes » Dessert

May 6, 2021

Rhubarb Cobbler (Traditional Recipe)

Published May 6, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

Tangy and fragrant spring rhubarb topped with fluffy oaty biscuits in this simple and delicious rhubarb cobbler. An everyday winner!

Not a fan of rhubarb? Take a look at my Italian Plum Cobbler!
Rhubarb cobbler

All my friends know I am a rhubarb fanatic, quite literally. I snap it up as soon as the first bundles appear in shops and I go on cooking and baking it until nothing is left!

This time I was pleasantly surprised as some rhubarb came to me via a friend’s allotment. “I’ve got something for you”, she said as we were settling into our chairs with our coffees at the local Costa. Then she pulled up freshly cut rhubarb and I couldn’t be happier!

Rhubarb Cobbler

Rhubarb Recipes

Rhubarb has always been connected to my grandmother in my memories. She was the one who grew it in her garden next to flowers and used it in a million different ways in the kitchen.

One of my husband’s favourite ways to eat rhubarb is in a form of a cobbler. He is all about pies, crumbles and cakes. And lucky for him I have rhubarb cooked into every type of dessert imaginable. 

My personal favourite is this Roasted Rhubarb Bakewell Tart, an English classic with my own twist. It takes a little time to prepare but it’s worth.

This simple Rhubarb Cake Sharlotka is typical Russian sponge cake with bits of rhubarb. It’s easy and takes barely any time at all. 

Rhubarb cobbler

I quite often combine  rhubarb with any type of berries I happen to have at the moment. What berries do is add a burst of beautiful colour to the crumble.

Take a look at this rhubarb strawberry crisp for example. Rhubarb itself tends to lose its beautiful shade of pink when cooked but it tastes just as delicious.

This time however, I decided to use rhubarb alone to showcase its delicate flavour without strawberries or blackberries taking away from this gorgeous vegetable!

Rhubarb Cobbler

Recipe Tips and Notes

  • Use forced rhubarb if you want to it to keep its colour after the rhubarb has been cooked. Forced rhubarb is deep coral colour. It is also sweeter and more tender than regular rhubarb. I wasn’t able to find it, so the rhubarb in photos is not forced rhubarb. 
  • I used raw Demerara sugar for its gorgeous caramel-like taste and large crystals. Use Turbinado sugar if you are in the US. You can substitute with light brown.
  • I didn’t use flour or cornstarch to thicken the rhubarb but 1-2 tbsp could added for a thicker filling. 
  • Serve with ice cream, whipped cream or our delicious rhubarb curd!

Rhubarb Cobbler

More Rhubarb Recipes to Try:

  • Rhubarb Custard Crepe Cake
  • Chocolate Fudge Cake with Stewed Rhubarb
  • Rhubarb Moscow Mule

This recipe was originally published in 05/2017. Updated and republished in 05/2021.

Rhubarb cobbler in a pan

Rhubarb Cobbler

Julia Frey of Vikalinka
Tangy and fragrant spring rhubarb topped with fluffy oaty biscuits in this simple and delicious rhubarb cobbler.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 392 kcal

Ingredients
  

  • 5 cups /500g fresh rhubarb cut into ½ inch pieces
  • 1 cup /200g demerara/turbinado sugar
  • 1 cup /140g flour
  • 1 ½ tsp baking powder
  • ¼ cup /50g demerara/turbinado sugar
  • ¼ tsp salt
  • ⅓ cup /113 g butter
  • ½ cup / 50g rolled oats not instant
  • ⅔ cup /150 ml whole milk

Instructions
 

  • Preheat the oven to 375F/190C
  • Put diced rhubarb in a 2 Quart baking dish or a deep cast iron skillet and pour sugar over, stir to combine.
  • For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened.
  • Drop spoonfuls on the rhubarb mixture leaving spaces here and there. Bake uncovered for 50 minutes until the rhubarb is cooked and the top is golden and crusty.
  • Serve with ice cream, custard or whipped cream.

Nutrition

Calories: 392kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 3mgSodium: 234mgPotassium: 482mgFiber: 3gSugar: 44gVitamin A: 599IUVitamin C: 8mgCalcium: 172mgIron: 2mg
Keyword rhubarb cobbler
Tried this recipe?Let us know how it was!

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810 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Megan says

    at

    5 stars
    I have made this dessert a bunch of times and just love. It’s easy and super tastey. Recommend if any reader has not tried it.

    Reply
    • vikalinka says

      at

      That is so great to hear, Megan! It is one of my most favourite recipes. So easy and so flavourful!

      Reply
  2. Shauna Solomon says

    at

    5 stars
    I absolutely agree with you with regards to combining rhubarb with berries. It seems to be a fallback but baking solely with rhubarb really lets the flavour shine! Pretty photos!

    Reply
    • vikalinka says

      at

      Thanks so much, Shauna. Rhubarb has so much flavour of its own and incredible fragrance!

      Reply
  3. Laura | Tutti Dolci says

    at

    5 stars
    So pretty, this is the perfect spring cobbler!

    Reply
    • vikalinka says

      at

      Thanks, Laura! I can’t have enough of rhubarb!

      Reply
  4. Carole from Carole's Chatter says

    at

    Hi there, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. Each month there are now 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter

    Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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