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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
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
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