Rhubarb pie used to be my favorite fruit dessert…now it is rhubarb cobbler. I made this recipe for the first time, sat down with a bowl of it to watch a movie and the next thing I know, I ate the WHOLE thing! I had the most terrible upset stomach all night long, but I am making this again tonight. I have alka seltzer standing by this time. : )
Absolutely delicious…even my husband(who is not particularly crazy over rhubarb) loved it. The only thing I did differently was baking it in a 9 X 9 pan. It worked perfectly. This recipe is a keeper for our family!
This is so good you really should double it, especially if you use a 13X9 pan. I am going to make this from now on instead of rhubarb pie so I don’t have to deal with soggy crusts. The cinnamon is a great touch!
If you have lots of rhubarb this is a wonderful recipe! My family ate it up and was asking me to make it again. Excellent recipe for rhubarb fans!
This recipe was so easy, and tasty. I cut back on the rhubarb though, and added some fresh strawberries and blackberries It was a huge hit!!!
This recipe is delicious! The only thing I would say is that I also feel the next time I make it, I will probably make either 1 1/2 or 2 times the amount of filling. I did also put it in a round casserole dish after reading the reviews. It is a great rhubarb recipe. Thank you for sharing it…:)
I doubled the cobbler part of the recipe after reading the other reviews because I wanted to use a 9 x 13 pan – Excellent – everyone loved it!! I served it hot from the oven with ice cream, mmmm good!!! Great for feeding a bunch – I fed 7 and still had some left over for lunch the next day
I made this in a ceramic pie plate that is a bit bigger than a deep dish pie plate and it was the perfect size. I made mine with frozen rhubarb so I omited the water when cooking the fruit. I pre-baked it before supper and then popped it back into the oven during supper so that it would be nice and hot for dessert. Everyone loved it.
3/4 cup white sugar
2 tablespoons cornstarch
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