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Best Rhubarb Cherry Cobbler

Irresistibly Delicious Best Rhubarb Cherry Cobbler Recipe

This Best Rhubarb Cherry Cobbler combines tart rhubarb and sweet cherries, creating a nostalgic dessert everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup Flour Try whole wheat flour for a nuttier flavor.
  • 1 cup Oats Can be substituted with almond flour for a gluten-free option.
  • 1/2 cup Brown Sugar Coconut sugar works well for a lower glycemic alternative.
  • 1 tsp Cinnamon Opt for nutmeg for a unique twist.
  • 1/4 tsp Salt Essential for a well-rounded taste.
  • 1/2 cup Butter Substitute with vegan butter for a dairy-free option.
For the Filling
  • 4 cups Rhubarb Fresh is best, but frozen can work with adjusted water.
  • 1/2 cup Water
  • 1 cup Sugar Balances the tartness of rhubarb.
  • 2 tbsp Clear Gel Cornstarch is a great alternative.
  • 1 tsp Extract (vanilla or almond) Adds depth to the filling.
  • 1 can Cherry Filling Fresh or canned cherries both work well.

Equipment

  • baking dish
  • mixing bowl
  • Saucepan
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and butter a 13 x 9 inch baking dish.
  2. In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until it resembles coarse crumbs.
  3. Press the reserved crumb mixture into the bottom of the prepared baking dish and layer the chopped rhubarb over it.
  4. In a saucepan, whisk together water, sugar, and Clear Gel. Cook for 3-5 minutes until thickened. Stir in extract and cherry filling.
  5. Spoon the cherry and rhubarb mixture over the rhubarb layer and sprinkle the remaining crumb mixture on top.
  6. Bake for 40-45 minutes until bubbly and lightly browned on top.
  7. Let cool for 5-10 minutes before serving, ideally with a scoop of ice cream.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 42gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 1.2mg

Notes

Use cold butter for a flaky topping. If using frozen rhubarb, thaw and drain excess liquid. Adjust fruit to thickener ratio for filling consistency.

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