Best Rhubarb Dessert

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Yield: 9 servings

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In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, baked under a batter that's somewhere between a cobbler and a crisp. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.

Best Rhubarb Dessert

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9 servings
Published: 01/01/2010

Ingredients

Fruit

  • 4 cups diced rhubarb
  • 1 quart strawberries, washed and sliced, or thawed if frozen
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca or cornstarch

Topping

Tips from our bakers

  • You can prep the fruit, mix it with the sugar and tapioca, and hold the mixture in the refrigerator for up to 3 days before baking this dessert.

Directions

see this recipe's blog »

1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.

2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.

3. For the topping: Whisk together the flour, sugar, baking powder and salt.

4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.

5. Stir the batter together until it's evenly moistened.

6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.

7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Nutrition information

Serving Size: 197g Servings Per Batch: 9 Amount Per Serving: Calories: 303 Calories from Fat: 99 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 51mg Sodium: 104 mg Total Carbohydrate: 51g Dietary Fiber: 2g Sugars: 44g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/06/2015
  • Craig N in STL from KAF Community
  • This recipe will make even the biggest rhubarb nay-sayers smile and ask for more. I did the version with tapioca and followed the recipe to the letter. The only issue I had (and it was mentioned in other reviews and I wish I had read them before making this) was that the topping was too thick to be spread. I see KAF answered another comment on this by saying add more milk to make it thinner and next time I'll try that. One suggestion for the recipe - in the verbiage you might want to mention the target consistency of the topping so folks can adjust when necessary. But it's 5 stars all the way on this one. I wonder what is the best way to re-heat for serving.
  • star rating 06/04/2014
  • pam from bethel, oh
  • Easy to make, delicious -guests went back for thirds!
  • star rating 05/19/2014
  • nell from va
  • Easy and deliciously crunchy topping. A keeper for rhubarb season!
  • star rating 05/05/2014
  • Roxy from Palo Alto, CA
  • This was a perfect balance of great topping and fruit. I don't think all recipes can say that. I also don't like things too sweet, and recipes can tend to get carried away when rhubarb is involved. This did not call for too much sugar, and was just right. Bake this, and take advantage of the wonderful flavor of rhubarb and strawberries!
  • star rating 09/18/2013
  • Emily from Washington state
  • I'm giving it a 2, but some of it might be my fault for substitutions. The batter did not spread at all. It was like cookie dough consistency so I put chunks of it here an there over the fruit. I used frozen rhubard and frozen strawberries and I thought they tasted like jam when dished and eaten. I did use 1 egg, but used almond milk and Earth Balance in place of dairy milk and butter. I'd be interested to know if anyone has a non-dairy success with this one.
    Thank you for trying this recipe. The substitutions made are absolutely fine. Just add more almond milk next time so you have a batter that will drop more easily. We have not done an egg replacer but you could try using for every large egg, 1 T. of flax meal blending with 3 T. of water - allow to sit and become gelatinous first. Good luck! Elisabeth
  • star rating 07/01/2013
  • cynthia20932 from KAF Community
  • I only tried this recipe because I was given a ton of rhubarb, and the reviews said it was so good. I never expected to really like it. BUT it really is delicious and I love it!
  • star rating 05/14/2012
  • Maggie from Salt Lake City, UT
  • Great recipe for your rhubarb! Made this with a couple of changes. I increased the fruit layer by 25% since I only have a 13x9 pan to bake it in and increased the topping by 50% (used 2 eggs) because, well, who doesn't like topping? I used 3 Tbs ClearJel to thicken the fruit and would probably add another Tbs next time. Used white whole wheat flour for half of the flour called for. Next time I would increase the fruit by 1.5x total with the 13x9 pan. We all loved it but I want even more fruity goodness! This recipe was tasty and not soggy even the next day. Don't skip the sparkling or turbinado sugar on top. It makes it wonderfully crunchy and adds visual appeal. Thanks Betsy for your help on the recipe!
  • star rating 05/23/2011
  • talij2 from KAF Community
  • mmmm. made this tonight with some rhubarb a friend brought. perfect tanginess. Thanks!
  • star rating 06/02/2010
  • Rachel from Iowa
  • We loved this! The crunchy sugar on top was the perfect balance with the fruit, and the crust was excellent. I used a mixture of fresh and frozen berries because I didn't have enough of either and it worked perfectly.
  • star rating 05/17/2010
  • Kimberley from Coeur d'Alene
  • I've been baking for years and recently have tried about 20 different KAF reciepes. All have been delicious and keep me coming back to try new ones but THIS one was so fabulous I just had to get back on and let you all know. I fed it to family (my husband, kids, our cousins & their son). Everyone LOVED it and claim it was the best dessert they'd ever had. I felt the same way about it. My cousin hates rhubarb but loved it as well. I do have a confession to make...I did make a couple changes. (Don't you hate it when people do that?...sorry!) I did the topping according to the recipe but used 1 c. barley flour (or try KAF white whole wheat for similar result) and 1 c. white flour. I personally felt that I've FINALLY found a perfect cobbler crust and will use this one for any fruit cobbler from now on. The filling I did as follows because I don't like strawberries with rhubarb & didn't have tapioca: 6 c. rhubarb, 1 c. sugar, 1/2 c. raspberry-apple juice concentrate, 1 t. lemon rind, 1 t. cinnamon, 2 T. Clear Jel. It made a fairly tart filling, which is how we like it when paired with a sweet topping like home-made vanilla ice cream (which incidently I also flavored with a dash of fiori di sicilia). Thanks again, KAF for yet another fabulous recipe!
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