Rhubarb Cherry Cobbler Recipe
Rhubarb Cherry Cobbler Recipe photo by Taste of Home

Rhubarb Cherry Cobbler Recipe

Publisher Photo
What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. —Jill Head, Hilbert, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground allspice
  • 2 cans (21 ounces each) cherry pie filling
  • 3 cups diced fresh or frozen rhubarb, thawed
  • ALMOND TOPPING:
  • 2 cups all-purpose flour
  • 3 tablespoons plus 2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 cup sliced almonds

Nutritional Facts

1 serving equals 382 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
  2. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
  3. Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar.
  4. Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm. Yield: 12 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.
Originally published as Rhubarb Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157

Nutritional Facts

1 serving equals 382 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Rhubarb Cherry Cobbler

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jun. 22, 2013

"The cobbler topping was so soft and delicious, the whipping cream is a wonderful addition! For the fruit mixture I used 2 cups of homemade cherry pie filling, 4 cups of rhubarb with 1 tbsp of flour, it was tart and a perfect balance to the topping, which I halved and baked in my round casserole dish, 30 minutes was perfect."

MY REVIEW
Reviewed Dec. 18, 2011

"I had to halve this recipe and make it in an 8" square pan since I didn't have enough rhubarb. I love the dumplings, slight almond flavor nicely offsets the sweet/tart of the filling. Think I'll try it with other fruit combinations too."

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