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Rhubarb Cobbler Photo

Pioneer Woman Rhubarb Cobbler Recipe

Matt R.
This rhubarb cobbler recipe comes to us from The Pioneer Woman. She knows her fruit desserts!
2.97 from 31 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 1 serving
Calories 274 kcal

Ingredients
  

  • 4 cups Rhubarb
  • 1 1/2 cups Sugar
  • 1/4 teaspoon Salt
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Pure Almond Extract
  • 2 cups All-Purpose Flour
  • 2 tablespoons Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/4 cup Vegetable Shortening
  • 1/4 cup Butter
  • 1/2 cup Whole Milk
  • 1 large Egg

Instructions
 

  • Preheat oven to 400.
  • Take a mixing bowl and combine rhubarb, sugar, one-quarter teaspoon salt, lemon juice,and almond extract if so desired. Stir and set aside.
  • In another bowl, combine flour, two tablespoons sugar, one-quarter teaspoon salt and baking powder. Mix together. Add shortening and butter and cut together with a pastry cutter.
  • Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  • Pour rhubarb into a buttered baking dish.
  • Take off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle more sugar over the top.
  • Bake approximately 30 to 35 minutes - or until golden brown and bubbly.
  • Serve warm with vanilla ice cream or fresh whipped cream.

Nutrition

Calories: 274kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 109mgFiber: 1gSugar: 26g
Keyword Baking, Desserts, Food Network, Fruit, Rhubarb, The Pioneer Woman
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