Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 283
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 403 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


Rhubarb Mallow Cobbler

From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was... View this recipe »



Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do... Read more »


Rhubarb Peach Cobbler

Bountiful Harvest Cookbook
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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.

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 30 min.

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.


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