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Rhubarb Cobbler Recipe


Rhubarb Cobbler

Rhubarb Cobbler

Diana Rattray
This flavorful rhubarb cobbler is made quick and easy with biscuit mix. Feel free to use frozen rhubarb in this recipe or add some fresh sliced strawberries to make a strawberry-rhubarb cobbler.


  • 1 pound rhubarb, cut into pieces, about 6 medium stalks
  • 1 tablespoon water
  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons butter, cut into small pieces
  • 1/4 teaspoon ground cinnamon
  • .
  • Biscuit Topping:
  • 1 1/2 cups biscuit mix
  • 1 heaping tablespoon sugar
  • 3 tablespoons melted butter
  • 1/2 cup milk


Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge. Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste. Stir cornstarch paste mixture into the hot mixture; boil for 1 minute. Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.

Combine biscuit mix and 1 tablespoon sugar. Add 3 tablespoons melted butter and 1/2 cup of milk; mix with a fork just until moistened. Drop by spoonfuls over the hot fruit mixture. Sprinkle with additional granulated sugar for a little extra sparkle. Bake at 400° for 20 to 25 minutes.

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