Return to Content

Rhubarb Cobbler

Rhubarb Cobbler
1 vote, 3.00 avg. rating (69% score)
by in May 1997
Submit a Recipe Image

Yield: Makes 6 servings.

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2