Pioneer Woman Rhubarb Cobbler Recipe
This recipe is for you! Pioneer Woman Rhubarb Cobbler is amazing. It's sweet and tart. It's also easy to make.
Ingredients
- 6 cups fresh rhubarb chopped
- 1 ½ cups granulated sugar divided
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup 1 stick unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Rhubarb
- Chop your fresh rhubarb. Put it in a large bowl. Add 1 cup sugar. Add ¼ cup flour. Stir in the cinnamon. Mix well.
Make the Topping
- In another bowl, melt butter. Add 1 cup flour. Add ½ cup sugar. Add baking powder. Stir in the salt. Mix well.
Add Milk and Vanilla
- Pour in the milk. Add vanilla extract. Mix until just combined. Do not overmix. The batter will be thick.
Assemble the Cobbler
- Pour the rhubarb mixture. Spread it evenly. Drop the topping mixture. Use spoonfuls over the rhubarb.
Bake
- Preheat oven to 350°F (175°C). Bake for 45-55 minutes. Bake until golden brown. The filling will be bubbly.
Cool and Serve
- Let it cool a bit. Serve warm. It's great with ice cream.
Notes
- Use fresh rhubarb.
- Frozen works too.
- Thaw it first.
- Drain any excess water.
- Don't skip the cinnamon.
- It adds warmth.
- Don't overmix the topping.
- A light hand is best.
- Use a glass baking dish.
- It bakes evenly.
- Check for doneness.
- The topping should be golden.