Crispy Rhubarb Cobbler Recipe

Read Reviews
5 3 4
Publisher Photo
I worked in a school cafeteria for 15 years. I'm retired now but still love to cook. This rhubarb cobbler is one of my favorites.—Martha Freeman, Villisca, Iowa
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings


  • 1 cup sugar
  • 1/3 cup pancake mix
  • 4 cups diced fresh or frozen rhubarb, thawed and drained
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 cup pancake mix

Nutritional Facts

1 each: 380 calories, 10g fat (1g saturated fat), 35mg cholesterol, 218mg sodium, 71g carbohydrate (59g sugars, 2g fiber), 3g protein.


  1. In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture.
  2. Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown. Yield: 6 servings.
Originally published as Crispy Rhubarb Cobbler in Country Woman March/April 1999, p35

Reviews for Crispy Rhubarb Cobbler

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
joepadunn User ID: 5557394 85688
Reviewed Jul. 26, 2013

"I have made this several times. used the pancake flour for other fruit also. It's to easy and we love it."

wefarm2live User ID: 2555499 49578
Reviewed May. 22, 2011

"It was very easy to make and a great change from the usual rhubarb pie. The only thing I may change is decreasing the sugar as it was just a little too sweet for me. Definitely a keeper though!"

Cakewalk63 User ID: 1311497 25570
Reviewed May. 21, 2008

"This recipe was so easy to make, we added whipped cream on our servings. Everyone loved it. I will make it again."

Loading Image