Ingredients
Scale
- Rhubarb Filling:
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1 tablespoon water
- 1 tablespoon butter, diced
- 1 teaspoon ground cinnamon
- Topping:
- 1 cup all-purpose flour
- 3 tablespoons white sugar, divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cubed
- ¼ cup milk
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch square baking dish.
- Make filling: Mix sugar and cornstarch in saucepan. Stir in rhubarb and water. Boil for 1 minute. Transfer to baking dish. Dot with butter and sprinkle cinnamon.
- Make topping: Sift flour, 1 tablespoon sugar, baking powder, and salt in bowl. Cut in butter until mixture resembles crumbs.
- Beat milk and egg in small bowl. Add to flour mixture and stir until just moistened.
- Drop spoonfuls of topping over rhubarb. Sprinkle with remaining 2 tablespoons sugar.
- Bake 20 minutes until bubbling and topping is golden brown.
Notes
- For crispier topping, bake an additional 2-3 minutes.
- Let cobbler rest 10 minutes before serving to thicken.
- Serve warm with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg