CARAMEL RHUBARB COBBLER
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 429 calories, Fat 14g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB COBBLER
My family really loves this recipe. Hope you have good luck with it!
Provided by J. Saunders
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 20m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
- In a saucepan, mix sugar and cornstarch for filling. 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, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, mix together 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.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g
ROASTED RHUBARB COBBLER
In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
- Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Remove pan from oven and use tongs to remove the vanilla bean pods.
- Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM
If crumble is a winner with your family, try this - it's a little different but just as delicious
Provided by Emma Lewis
Categories Dessert, Dinner, Lunch
Time 55m
Yield Serves 4 with leftovers
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
- To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
- Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.
Nutrition Facts : Calories 864 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 62 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.78 milligram of sodium
RHUBARB COBBLER
My mother made this cobbler for hay balers at lunchtime and for her quilt club. I've shared the recipe with many friends and they say it's now one of their favorites.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts :
EASY RHUBARB COBBLER
This is an easy cobbler to put together and one I have been making for years, I find that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees F.
- Grease a 9-inch baking dish.
- Mix the rhubarb and 1 cup sugar, and place in the baking dish.
- To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
- Cut in the cold butter to make a crumbly mixture.
- In a small bowl, whisk/combine the egg and half and half cream.
- Add to the dry ingredients; stir with a fork to create a stiff batter.
- Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
- Bake for 35-40 minutes.
- Serve warm topped with ice cream.
- Delicious!
Nutrition Facts : Calories 595.5, Fat 20.6, SaturatedFat 12.4, Cholesterol 98.3, Sodium 589.6, Carbohydrate 97.7, Fiber 3.5, Sugar 61, Protein 7.9
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- First, make the rhubarb mixture: In a medium saucepan over medium-high heat, stir together chopped rhubarb, 3/4 cup sugar, cornstarch and water. Bring mixture to a boil. Cook and stir 1 minute, then remove from heat; transfer to prepared baking pan. Sprinkle evenly with diced butter and cinnamon.
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