Sweet and Tart Rhubarb Cobbler

Our garden is full of beautiful rhubarb and since it only grows this time of year, I’m busy making my favorite recipes. My last post was a rhubarb shrub and today’s recipe is a delicious rhubarb cobbler. Rhubarb is very sour, you do have to add sugar when cooking with rhubarb but you can adjust the amount of sugar depending on the preferred level of tartness. I like my rhubarb tart, even in desserts, so the amount of sugar added in this recipe is just enough to balance the sour and the sweet. This cobbler is fast and easy to make and although delicious as is, you can top it with some yogurt, ice cream or whipped cream.

Sweet and Tart Rhubarb Cobbler


2 tablespoons butter, melted

½ cup brown sugar, packed

6 cups fresh rhubarb, chopped

1 cup brown sugar, packed

1 ½ cup white whole wheat flour

1 ½ teaspoon baking powder

1/8 teaspoon salt

3 eggs

½ cup low fat milk

1 teaspoon vanilla extract


Set oven to 350 degrees. Spray a 13×9 inch baking dish with cooking spray. Combine the butter and ½ cup brown sugar in the bottom of the baking dish and spread out evenly. Top with rhubarb. In a large bowl, combine 1 cup brown sugar, flour, baking powder and salt. In a smaller bowl, whisk the eggs, milk and vanilla. Stir into the dry ingredients just until moistened. Pour over rhubarb. Bake for 30 minutes or until cake springs back when lightly touched. Serve as is or with whipped cream, vanilla ice cream or vanilla yogurt.

Note: Want a candy substitute? Rhubarb dipped in sugar is nature’s Sour Patch Kids. My children would pick the stalks right from the garden, dip the ends in sugar and munch on the sour, celery-like stalks (as a reminder, you can not eat the leaves because they contain an unpleasant toxin).




2 Comments Add yours

  1. mistimaan says:

    Lovely recipe 🙂

    Liked by 1 person

    1. Judy Matusky says:

      Thank you! This is a family favorite. We look forward to it every year.

      Liked by 2 people

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