This comforting rhubarb cobbler is much loved by my family. I hope you like it as much as we do!
Ingredients
- white sugar: 0.75 cup
- cornstarch: 2 Tbsp
- rhubarb: 4 cups (chopped)
- water: 1 Tbsp
- butter: 1 Tbsp (diced)
- ground cinnamon: 1 tsp
- all-purpose flour: 1 cup
- white sugar: 3 Tbsp (divided)
- ½ teaspoons baking powder: 1 piece
- salt: 0.25 tsp
- butter: 0.25 cup (cubed, cold)
- milk: 0.25 cup
- egg: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
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To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in 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.
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To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
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Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
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Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
