This rhubarb cobbler is an utterly simple recipe that's great for getting rid of all that extra rhubarb. Any fruit can be used, not just rhubarb. Just substitute sweetened fresh fruit or a can of pie filling. Serve rhubarb bounce with whipped cream.
Ingredients
- 2 cups white sugar , divided
- 1 tablespoon all-purpose flour
- 4 cups diced rhubarb
- 0.5 cups butter , melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 cups milk
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Combine 1 cup sugar and 1 tablespoon flour in a medium bowl; add rhubarb and toss to coat. Set aside.
-
3
Place melted butter in a 2-quart casserole dish. Whisk remaining 1 cup sugar, 1 cup flour, and baking powder together in a large bowl until well combined; stir in milk until batter is smooth. Pour batter over melted butter; spread gently so butter stays on the bottom. Arrange coated rhubarb in an even layer on top of batter.
-
4
Bake in the preheated oven until batter has risen up through rhubarb and top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.
Nutrition Facts
Per serving
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