TOP Reviews:
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.
Ingredients
3/4 cup white sugar
2 tablespoons cornstarch
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Ingredients
3/4 cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
In a saucepan, mix 3/4 cup 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, and sprinkle with cinnamon.
In a medium bowl, sift together flour, 1 tablespoon 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 teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
Source : allrecipes.com