Ingredients and Weight:
- 5 cups (1 lb.) fresh or frozen rhubarb, cut into 1-inch pieces
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Stir to combine.
- Transfer the rhubarb mixture to a 9x13-inch baking dish. Pour the melted butter over the rhubarb.
- In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
- In a small bowl, whisk together the milk and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the batter over the rhubarb filling.
- Bake for 45-50 minutes, or until golden brown and the rhubarb is bubbling.
Nutritional Information (per serving):
- Calories: 350
- Fat: 10g
- Carbohydrates: 55g
- Protein: 5g
Dish Characteristics:
- Sweet and tangy flavor
- Tender rhubarb filling
- Flaky and buttery cobbler topping
- Perfect for dessert or breakfast
User Comments:
- "This was absolutely delicious! The rhubarb was perfectly balanced with the sweetness of the cobbler topping."
- "I love how easy this recipe was to make. It turned out so well!"
- "This is the best rhubarb cobbler I've ever had. It's a must-try for any rhubarb lover."
Special Precautions and Tips:
- If using frozen rhubarb, thaw it before using.
- Do not overmix the batter, as this will result in tough cobbler topping.
- Serve warm with vanilla ice cream or whipped cream.
