HERE IT IS!! My first rhubarb post of the year. Prepare for many, many more to come. Rhubarb is my favourite.
And speaking of favourite’s, this rhubarb cobbler is Paul’s absolute fav dessert. One that I make again and again and one that I know you’ll love too.
What makes this dessert special is the mixture of the tart cooked rhubarb with the delicate crumb of the cobbler topping. Add some ice cream on top and you’ve got yourself a quick shortcake. Remove the ice cream and you’ve got yourself breakfast OR dessert. Total win-win.
If you’re looking for a healthier, low-sugar version of this, I have another recipe for Whole Wheat Rhubarb Cobbler, but really, this one is where it’s at. I mentioned that it’s Paul’s favourite dessert of all time, and for me it’s a close second. It’s me and this pie forever and ever holding hands while we make out in the sunshine.
So whatever it is you have planned for this Easter weekend, be sure to save a spot for this recipe in the near future. It’s almost too easy to make for the delicious taste it has.
Sending hugs! xo
- 5 cups diced fresh rhubarb (or frozen rhubarb)
- 1 tbsp lemon juice
- 1 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 cup cold water
- 2 cups all-purpose flour
- 2 tbsp granulated sugar, plus more for sprinkling
- 1 tbsp baking powder
- 1/4 tsp Kosher salt
- 1/4 cup vegetable shortening
- 1/4 cup cold unsalted butter
- 1/2 cup whole milk
- 1 large egg
- Preheat oven to 400 degrees F. Grease and flour an 9 x 9-inch baking dish.
- In a medium bowl, combine the rhubarb and lemon juice. Stir and place in the prepared baking dish.
- Over medium heat, combing the sugar and cornstarch. Slowly mix in the cold water and heat until the mixture boils, about 5 minutes, or until thickened a bit. Pour over the rhubarb in the baking pan.
- For the cobbler topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut in the shortening and butter with a pastry cutter, two knives or your fingers. Beat egg and milk together and pour into flour mixture and stir with a fork until just combined.
- Drop small chunks of dough on the top of the rhubarb filling with a spoon (or with your hands) until all the dough is evenly distributed. Don't pat the dough down, just leave it rustic looking.
- Sprinkle additional sugar over the top of the cobbler and bake for 30 to 35 minutes, or until golden brown and bubbly.
- Serve warm with vanilla ice cream.