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Caramel Rhubarb Cobbler

 Caramel Rhubarb Cobbler
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
6 ServingsPrep: 25 min. Bake: 35 min.


  • 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 milk
  • Cinnamon-sugar
  • 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, about 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

2 of 2

Caramel Rhubarb Cobbler (continued)

Directions (continued)

  • or ice cream if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 429 calories, 14 g fat (9 g saturated fat), 38 mg cholesterol, 357 mg sodium, 73 g carbohydrate, 3 g fiber, 4 g protein.