Cobbler, Desserts, Recipes
By Mavis Butterfield on - 23 Comments
If you only make one of my recipes this year, make this rhubarb cherry cobbler recipe
This dessert is an absolute 5 out of 5, 10 out of 10, 100 out of 100 and if you don’t make it, you will totally be missing out on the best dessert I have ever made. SERIOUSLY… this recipe for Rhubarb cherry cobbler is the best thing ever. Even the HH said so. I couldn’t believe it.
I had it for dessert last night and breakfast this morning and I wish I had a fast forward button because I am already craving it again. This recipe for rhubarb cherry cobbler is one of those tried and true, old fashioned, grandma made it once a year when rhubarb was in season type of recipes that everyone came running to the table for year after year.
This recipe screams summer.
And you need to make it. Like pronto Tonto.
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- Author: Mavis Butterfield
Description
If you only make one of my recipes this year, make this rhubarb cherry cobbler recipe
This dessert is an absolute 5 out of 5, 10 out of 10, 100 out of 100 and if you don’t make it, you will totally be missing out on the best dessert I have ever made. SERIOUSLY… this recipe for Rhubarb cherry cobbler is the best thing ever. Even the HH said so. I couldn’t believe it.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup rolled oats {I used quick oats}
- 1 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted cold butter, cubed
- 4 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoonsClear Gel powder {baking type} of cornstarch
- 1 cup water
- 1 teaspoon almond extract
- 1 {21 ounce} can cherry pie filling
Instructions
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish and set aside.
Use a large bowl and combine the flour, oats, brown sugar, cinnamon and salt and stir well. Cut the butter into the flour mixture until everything is nice and crumbly.
Place 2 cups of the crumb mixture into the buttered baking dish and press firmly into place. Cover the crumb mixture with rhubarb and set aside.
In a small saucepan, combine the water, sugar and Clear Gel and cook over medium heat until mixture has thickened, about 3-5 minutes. Remove from heat and stir in the extract and cherry filling and continue to stir until everything is combined. Spoon the mixture over the rhubarb. Sprinkle the remaining crumb mixture over the cherries and bake until filling is nice and bubbly and the topping has lightly browned, about 40-45 minutes.
Let cool for 5 – 10 minutes and serve warm with a big scoop of vanilla ice cream.
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Comments
Andrea says
Looks amazing! You should include the recipe card with the rhubarb you plan on selling at the edge of the driveway.
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Mavis Butterfield says
Great idea!
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Karen says
Would you need some kind of permit from the city to sell fruits and vegetables at a stand on your driveway?
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Amber says
What does rhubarb taste like?
I’ve only seen it with strawberry recipes, and I don’t eat strawberries.
This looks delicious!Reply
Lace Faerie says
Rhubarb stalks (the only edible part) are very tart and when sugared make delicious desserts! Pairs well with a lot of fruits. When making crisps without other fruits, I like to add orange zest or essential oil. Orange extract will work, too. My Mama used to sauce it, cooked down with some water and sugar. Think sweet-tart applesauce.
My little granddaughters eat short pieces raw and unsugared. They essentially crunch the stalk and suck out all the tangy juice!
I have been Pinning savory rhubarb recipes, seems it goes well with pork, but I haven’t tried any yet.
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Gigi says
It’s very tart. I used to eat it raw as a kid. I think all the strawberry recipes over do the sugar and you get any of the rhubarb flavor. I always cut any recipe sugar in half when I bake. You can always add more sweetness like ice cream or whip cream if it’s not sweet enough.
Carla M Edwards says
Amber, Try rhubarb with apples. My Grandmother made rupple pie with a combination of both rhubarb and apples, probably 1:1. I recently made a rupple crisp, adding 1/2 C brown sugar and a bit of vanilla to the apple, rhubarb mix and white sugar to the crumb on top. It was delicious with a bit of cream.
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Jacqui G. says
We used to eat a lot of rhubarb here in Scotland, but it seems to be less popular now. No idea why, as it’s gorgeous. Possibly/probably the availability and abundance of so much out of season/grown abroad fruit has a lot to do with it unfortunately. I well remember every year when I was a bairn, getting stalks of raw rhubarb and wee bags of sugar to dip them in. No wonder the Scots have notoriously bad teeth!
If you don’t fancy it as a pudding, then rhubarb sauce, just like goosegogs goes really well with any oily fish, especially mackerel, the astringency cuts through the oiliness.Reply
Teri says
That looks so tasty! Do you think cornstarch would work since I cannot find the clear gel powder anywhere. Did you warm it up the next day for breakfast or eat it cold?
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Veronica says
I used corn starch when I made it today and it thickened up nicely.
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Dianna says
I have never tried rhubarb! We’re moving soon, but once we get settled I want to plant some rhubarb and give it a try.
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Mrs Mac says
Baked and served today – YUM! Used sour cherries I had in freezer from my tree and fresh picked rhubarb.
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Carol @ Lake Tapps says
OMG we made this last night and it is **amazing**!! Served warm with ice cream it was so delish! Thank you!!
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Teri says
Did you use the clear gel powder? I have not found it anywhere. Do you think cornstarch would work?
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Carol @ Lake Tapps says
I used 2 Tbsp cornstarch and it worked great. Make it – it’s sooo good!!
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Teri says
Oh great thank you!! Will make some!
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Mavis Butterfield says
Had it for breakfast this morning. 🙂 YUMMMMM
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Teri says
Did you heat it up or have it cold? Ice cream on the side??
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Mavis Butterfield says
Warm the first day, room temp the next. 🙂
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Carol @ Lake Tapps says
We warm it in the microwave and a scoop of vanilla ice cream on the side. (We keep the cobbler in the fridge but maybe it’s not necessary?). Haha.. like the freshmen 15, the Covid 19 is real!!
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Veronica says
I made this today and I have to say, I was disappointed. It was too sweet for our tastes (despite using a bit more than 4 cups of rhubarb) and the crust was super thin and it fell apart. My kids liked it; husband could only taste rhubarb, and I could only taste cherry.
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Dianna says
I made this tonight after searching the whole town for a grocery store that sells rhubarb. Holy Moly — it was delicious. It’s a struggle not to eat the whole pan in one sitting.
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Barbara says
I just made this with some rhubarb from my garden and took it to a breakfast at church. Everyone raved about it!
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