Rhubarb Cobbler

When you add just the right amount of sugar, rhubarb cobbler is divine – especially for breakfast.
Yield 8 servings
Time 40 minutes
  • large pot
  • wooden spoon
  • casserole or glass baking dish
  • medium bowl
  • small bowl
  • whisk
  • 2 spoons
  • ½ c water
  • 2 T lemon juice
  • ¾ c + 2 T sugar
  • 1 T cornstarch  or  arrowroot
  • 4 cups chopped rhubarb
  • 1 c flour
  • ½ t baking soda
  • 1 t baking powder
  • ½ t salt
  • 3 T melted butter or margarine, or warmed coconut oil
  • ½ c buttermilk or cream
Directions Combine water, lemon juice, cornstarch and ¾ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add rhubarb.

Simmer for a couple of minutes, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the rhubarb. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use another spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown.

Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.


Also try Sour cherry cobbler and Berry cobbler.

Adapted from Anna Thomas’ The New Vegetarian Epicure.

Buy it:

Amazon.com | Amazon.co.uk

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Rhubarb cobbler