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?
[yumprint-recipe id=’25’]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!
Blessings and hugs,