Rhubarb Peach Cobbler Recipe

Rhubarb Peach Cobbler Recipe photo by Taste of Home

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As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house.

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Rhubarb Peach Cobbler Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract
DOUGH:
1-1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup plain yogurt
1 teaspoon vanilla extract

Directions

In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 283 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 403 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Rhubarb Peach Cobbler in Bountiful Harvest Cookbook , p90