Rhubarb Cobbler | Recipes

Rhubarb Cobbler

(65) Ratings:
Prep Time:
Baking Time:
Makes:6 servings
Freezing:not recommended

Nothing says spring like the smell of fresh rhubarb in the oven. This tasty cobbler is perfect for enjoying the sweetness of the season.



3 cups 750 mL chopped rhubarb, cut in ½” (1.5 cm) pieces
3/4 cup 175 mL granulated sugar
2 tbsp 30 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL water


1 3/4 cups 425 mL Robin Hood Original All Purpose Flour
2 tbsp 30 mL granulated sugar
4 tsp 20 mL baking powder
1/2 tsp 2 mL salt
1/2 cup 125 mL Crisco® All Vegetable Shortening
1 cup 250 mL milk


  1. Preheat oven to 400°F (200°C). Grease a 9” (2.5 L) square baking dish.
  2. Filling: Combine rhubarb, 3/4 cup (175 mL) sugar, 2 tbsp (30 mL) flour and water in a medium bowl. Place in prepared baking dish.
  3. Topping: Mix remaining flour, sugar, baking powder and salt together in a separate medium bowl. Stir well to blend.
  4. Cut in shortening into flour mixture with pastry blender or two knives until mixture resembles coarse meal.
  5. Add milk all at once and stir with fork until all ingredients are moistened.
  6. Drop spoonfuls of batter over rhubarb, covering entire surface.
  7. Bake in preheated oven for 25 to 30 minutes, or until golden brown. Cool on wire cooling rack.
  8. Serve warm.

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