Easy Rhubarb Cobbler Recipe

Ingredients

• 0.75 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3 tablespoons white sugar, divided
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.25 cup cold butter, cubed
• 0.25 cup milk
• 1 large egg

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish for easy cleanup.
2. To prepare the rhubarb filling: In a large saucepan, combine sugar and cornstarch. Add the rhubarb and water, stirring to combine. Bring the mixture to a boil, then cook and stir for 1 minute until slightly thickened. Transfer the rhubarb mixture to the prepared baking dish. Dot the top with butter and sprinkle with cinnamon for added flavor.
3. For the biscuit topping: In a medium bowl, sift together flour, 1 tablespoon of sugar, baking powder, and salt. Cut in the butter using two knives or a pastry blender until the mixture resembles coarse crumbs. In a separate small bowl, beat together milk and egg. Add the wet ingredients to the flour mixture all at once and stir until just moistened – be careful not to overmix!
4. Drop spoonfuls of the biscuit topping evenly over the rhubarb filling. Sprinkle the top with the remaining 2 tablespoons of sugar for a sweet, golden crust.
5. Bake in the preheated oven until the rhubarb filling is bubbling and the topping is crisp and lightly browned, approximately 20 minutes. Let cool slightly before serving.

Nutrition

• Calories: 218 kcal
• Fat Content: 7 g
• Fiber Content: 2 g
• Sugar Content: 22 g
• Sodium Content: 205 mg
• Protein Content: 3 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g