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Rhubarb Cobbler

on October 11, 2013

Rhubarb Cobbler is one of those things in life that is strangely satisfying — so tart that your lips pucker just thinking about it, and sweet at the same time.  I wish I could take credit for this recipe, but I can’t.  It’s the work of Pioneer Woman, and it is amazing.

Rhubarb Cobbler
Serves 6
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Cook Time
35 min
Cook Time
35 min
  1. 4 cups Chopped Rhubarb
  2. 1-1/2 cup Sugar
  3. 1/4 teaspoon Salt
  4. 2 Tablespoons Lemon Juice
  5. 1/2 teaspoon Almond Extract (optional)
  6. 2 cups All-purpose Flour
  7. 2 Tablespoons Sugar
  8. 1/4 teaspoon Salt
  9. 1 Tablespoon Baking Powder
  10. 1/4 cup Vegetable Shortening Or Lard
  11. 1/4 cup Butter
  12. 1/2 cup Whole Milk
  13. 1 whole Egg
  1. Preheat oven to 400 degrees.
  2. In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
  3. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
  4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  5. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
  6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Adapted from Ree Drummond
Adapted from Ree Drummond
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One Response to “Rhubarb Cobbler”

  1. […] and came across 8 cups of chopped rhubarb from last season.  I used 4 cups of it to make Rhubarb Cobbler.  While I was baking the cobbler I remembered that I had also made Rhubarb Bread last year, […]

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