Return to Content

Rhubarb Cobbler

by in May 1997
Rhubarb Cobbler
1 vote, 3.00 avg. rating (69% score)
Print Friendly

Yield: Makes 6 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons water
  • 4 cups cooked, sweetened rhubarb
  • 1 tablespoon butter
  • Topping:
  • 1-1/2 cups biscuit mix
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1/3 cup milk


Mix the 1/2 cup sugar with the cornstarch and water until it is smooth. Add to cooked rhubarb, and heat just to boiling. Pour into a baking dish and dot with butter. Combine topping ingredients to make a biscuit dough. Drop by large spoonfuls over the top of the rhubarb. Sprinkle with additional sugar, if desired, and bake for 30 minutes at 400 degrees F.
Updated Monday, June 21st, 2004

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111