Old Fashioned Rhubarb Cobbler
Eaten plain or with ice cream, you can't beat Old Fashioned Rhubarb Cobbler. With few steps and simple ingredients, this recipe is a keeper.
Servings: 8 people
- 3/4 cups sugar go up to 1 1/4 cups sugar if you want more sweetness
- 2 Tablespoons flour
- 3 cups rhubarb, diced
- 1 cup flour
- 1 cup sugar
- 1 egg, beaten
- 4 Tablespoons melted margarine
- 1 teaspoon ground nutmeg
Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
For rhubarb layer: in a small bowl, whisk flour and sugar; add diced rhubarb and stir to coat.
Pour the rhubarb into the prepared baking dish.
For the crumble layer: mix flour, sugar and beaten egg until it resembles small crumbles. Sprinkle over the rhubarb layer.
Drizzle melted margarine over the crumble. Sprinkle with ground nutmeg.
Bake for 30-45 minutes or until golden brown and bubbly.
Serve as is or with ice cream or whipped topping.
- Rhubarb is very tart in flavor. If you like a really sweet rhubarb dessert (like my Dad), increase the amount of sugar in the bottom layer up to 1 and 1/4 cups. If you like a bit of tartness, then keep it at 3/4 cups.
- Our particular variety of rhubarb plant has very green stalks. Your crumble may be more red in color if yours is a different variety. They are both tasty.
- If you don't have a 2 quart baking dish, use an 8 x 8 inch or 9 x 9 inch dish instead.
- Substitute butter for margarine if desired in this easy rhubarb cobbler.
- If you aren't a fan or nutmeg, leave it out or replace with ground cinnamon.
- Find many more rhubarb dessert recipes here!
Calories: 302kcal | Carbohydrates: 59g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 156mg | Fiber: 1g | Sugar: 44g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg