HERE IT IS!! My first rhubarb post of the year. Prepare for many, many more to come. Rhubarb is my favourite.

Rhubarb Cobbler

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.

Rhubarb Cobbler

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.

Rhubarb Cobbler

Rhubarb Cobbler

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.

Rhubarb Cobbler

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.

Rhubarb Cobbler

Sending hugs! xo

Rhubarb Cobbler

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6-8 servings


  • 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
  • Cobbler topping:
  • 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


  1. Preheat oven to 400 degrees F. Grease and flour an 9 x 9-inch baking dish.
  2. In a medium bowl, combine the rhubarb and lemon juice. Stir and place in the prepared baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle additional sugar over the top of the cobbler and bake for 30 to 35 minutes, or until golden brown and bubbly.
  7. Serve warm with vanilla ice cream.


Recipe inspired by The Pioneer Woman and adapted from this rhubarb crunch

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16 Responses to Rhubarb Cobbler

  1. Donna@thehangingspoon says:

    Rhubarb and cobbler…say no more! This looks amazing!

  2. My husband is obsessed with rhubarb. His parents used to grow it in their backyard so rhubarb was plentiful. I need to send him your way so he can try all your amazing rhubarb creations!

  3. I think cobblers have to be one of my favorite desserts! They’re so easy to make and so delicious! I got to try this one as I still have not tried rhubarb lol!

  4. it is so hard to find rhubarb in texas…..every year i see so many amazing posts from people..and here im rhubarbless.

  5. Would you believe I’ve never had rhubarb? But I”m totally drooling over this cobbler- that topping looks incredible 🙂

  6. You always have such fun rhubarb recipes! This cobbler sounds fantastic – I adore a good cobbler during the warmer weather especially!!

  7. I can’t wait until rhubarb is in season here! I love baking with it! This cobbler sounds so good!

  8. This sounds so delicious, Katrina! I love rhubard but rarely eat it – not sure why really. It does make my teeth feel a little strange (not sure if that happens to everyone or if it’s just me?) but I power on through it because it’s just so yummy. It’s definitely one of the most underappreciated foods out there, in my opinion. I can’t wait to try this easy cobbler!

  9. YUM! Not that is what I call a crumble, it looks and sounds fantastic, and I can only imagine what a lovely whiff you’d get when entering the flat and this is baking in the oven 😀 Thanks for sharing! x

  10. So nice! I just found two bags of last year’s rhubarb in my freezer. Think they need to go in to this dish 🙂

  11. Joanne Bruno says:

    I like the sound of this rhubarb cobbler for breakfast idea…in fact, I think I WILL have mine with ice cream on top!

  12. Eliizabeth says:

    Wow, this looks and sounds so good! Rhubarb is one of my very favorites to bake with.

  13. Yes to all things rhubarb! Cannot wait to see more rhubarb inspired posts – love the stuff so much.

  14. Well seems like I’m not the only one who has never tried rhubarb before but your recipes and photos make it seem delicious already!! Cobblers are my favorite! Nothing better than those crumbly toppings.

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