Rhubarb Cobbler

  • Serves

    serves 6


This old-fashioned specialty is best made in the spring, when the rhubarb is especially tender.


  • 3 cups chopped rhubarb
  • 34 cup brown sugar
  • 4 tbsp. butter, melted
  • 2 eggs, lightly beaten
  • 12 cup milk
  • 1 12 cups flour
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 tsp. shortening


Step 1

Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.

Step 2

In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.

Step 3

Grease a 9" × 11" pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.

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