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Rhubarb Cobbler

This was a favorite recipe of my mom's. She would sometimes add fresh strawberries with the rhubarb when they were in season. My kids loved pulling the rhubarb stalks from her garden to preparethis recipe and would happily munch on a piece if they could dip it in sugar. Some seasons would yield an abundance of rhubarb that was easily chopped up and stored in the freezer for recipes such as this. This cobbler is best served warm with a scoop of vanilla ice cream.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

Filling

  • 1 cup white sugar
  • 1 tbsp Bisquick
  • 4 cups diced rhubarb

Topping

  • ½ cup butter
  • 1 cup Bisquick
  • 1 cup white sugar
  • ½ cup milk

Instructions
 

  • Preheat the oven to 350 °F.
  • In a medium bowl, combine one cup of sugar and one tablespoon of Bisquick. Add four cups of diced rhubarb and toss to coat. Set aside.
  • Melt one-half cup of butter and pour into a deep baking dish.
  • In a largebowl, sift one cup of Bisquick with one cup of white sugar. Stir in one-half cup of milk until the batter is smooth.
  • Pour the batter over the melted butter and spread gently.
  • Arrange the rhubarb evenly on top of the batter.
  • Bake in the preheated oven for forty-five minutes or until the batter has risen, and the top is golden brown. Test with a knife to see if the cake is cooked through.