Pioneer Woman Rhubarb Cobbler

This Pioneer Woman Rhubarb Cobbler is a sweet and tart dessert, which uses fresh rhubarb and a golden biscuit-style topping. It’s a classic, foolproof recipe, ready in just about an hour.

Pioneer Woman Rhubarb Cobbler Ingredients

For the Filling:

• 5 cups chopped fresh rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/3 cup milk
• 1 egg

How To Make Pioneer Woman Rhubarb Cobbler

1. Preheat and prepare dish: Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Make the filling: In a bowl, mix rhubarb with sugar, cornstarch, lemon juice, vanilla, and salt. Stir well and pour into the prepared dish.
3. Make the topping: In another bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
4. Add wet ingredients: Stir in milk and egg until just combined. Don’t overmix.
5. Top the cobbler: Drop spoonfuls of batter over the rhubarb filling. It doesn’t need to cover completely.
6. Bake: Bake for 40–45 minutes until the topping is golden and filling is bubbling.
7. Cool and serve: Let it cool slightly before serving warm.

Recipe Tips

• Can I use frozen rhubarb? Yes, just thaw and drain before using.
• How to make it sweeter: Add 1/4 cup more sugar to the filling if your rhubarb is especially tart.
• Can I add other fruit? Strawberries, apples, or raspberries can be mixed in with rhubarb.
• How to check doneness: The topping should be golden and firm, and the filling should be bubbling.
• Best way to serve: Warm with vanilla ice cream or whipped cream.

What To Serve With Rhubarb Cobbler

This warm dessert is perfect with a creamy or cool topping:

• Vanilla ice cream
• Whipped cream
• Greek yogurt
• Lemon or berry sauce drizzle
• Fresh mint for garnish

How To Store Rhubarb Cobbler

Refrigerate: Cover and refrigerate for up to 4 days. Reheat in oven or microwave.
Freeze: Wrap baked cobbler tightly and freeze for up to 2 months. Reheat in oven until hot.

Rhubarb Cobbler Nutrition Facts

• Calories: 280
• Carbohydrates: 48g
• Sugar: 28g
• Fat: 9g
• Protein: 3g
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make the topping ahead of time?
Yes, mix and refrigerate the dough for up to 24 hours.

Why is my topping doughy?
It may not have baked long enough. Make sure the topping is golden and fully set.

Is this gluten-free?
Not as written, but you can substitute with a 1:1 gluten-free flour blend.

Can I reduce the sugar?
Yes, but reducing it too much may affect texture and taste.

Can I make it in a different pan?
Yes, use an 8×8 or even a round cake pan. Just watch the bake time.

Try More Recipes:

• Pioneer Woman Blueberry Lemon Sweet Rolls
• Pioneer Woman Mango Cake
• Pioneer Woman Mango Curd