There has always been some confusion about whether rhubarb is a fruit or a vegetable.  I guess I’ve always considered it to be a fruit, but regardless, there is one thing I know for certain spring just wouldn’t be spring without it.

Whether I’m making up a batch of homemade jam, or a strawberry pie, the tartness of these red stalks, always adds just that ‘extra’ punch of flavor!

But our family favorite has to be-HANDS DOWN-Rhubarb Cobbler.

 

It never fails, whenever I take my first bite of this dessert, I can never decide which is my favorite.

The sweetness of the brown sugar-the crunchiness of the oatmeal-the spiciness of cinnamon-or,  the tang of rhubarb?  

Rhubarb Cobbler

Rhubarb Cobbler
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Filling
  1. 3 cups raw rhubarb cut into 1/2 pieces
  2. 1/8 tsp salt
  3. 1/2 cup white sugar
  4. 1 tsp cinnamon
  5. 1 Tablespoon water
  6. 1 Tablespoon flour
Topping
  1. 6 Tablespoons flour
  2. 6 Tablespoons butter
  3. 1/2 cup rolled oats
  4. 1/2 cup brown sugar
Instructions
  1. Preheat oven to 350.  Combine the ingredients for the filling in a large mixing bowl.  Coat the rhubarb well, and place in a greased baking dish. (I use a 9 inch pie plate-but if you want a thicker cobbler-you can use an 8x8 pan.) In a small mixing bowl, mix dry topping ingredients together, cut in butter. Place topping over filling.  Bake 40-45 minutes.
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Preheat oven to 350.  Combine the ingredients for the filling in a large mixing bowl.

 Coat the rhubarb well, and place in a greased baking dish. (I use a 9 inch pie plate-but if you want a thicker cobbler-you can use an 8×8 pan.)

In a small mixing bowl, mix dry topping ingredients together, cut in butter.

Place topping over filling.  Bake 40-45 minutes.

 
 
 

Do you have a favorite springtime fruit? How about a spring dessert?  Let me know in the comments!

Happy Thursday!

Blessings and hugs,

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