I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
VERIFIED BY Taste of Home Test Kitchen
- 7 tablespoons butter, divided
- 3/4 cup packed brown sugar
- 1/2 cup sugar, divided
- 3 tablespoons cornstarch
- 1-1/4 cups water
- 6 cups chopped fresh or frozen rhubarb, thawed
- 3 to 4 drops red food coloring, optional
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- Whipped cream or ice cream, optional
- In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup of sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
- In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.
Originally published as Caramel Rhubarb Cobbler in Taste of Home April/May 1998, p25
Reviews forCaramel Rhubarb Cobbler
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 16, 2011
"Excellent flavor. I made this for a pot luck and it was the first to go."