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Rhubarb Cherry Cobbler

 Rhubarb Cherry Cobbler
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
12 ServingsPrep: 30 min. Bake: 30 min.


  • 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
  • 2 cups King Arthur Unbleached 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 almond extract
  • 1/4 cup sliced almonds


  • In a large bowl, combine the sugar, cornstarch and allspice. Fold in
  • pie filling and rhubarb.
  • 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.
  • 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.
  • Bake, uncovered, for 30-35 minutes or until topping is golden brown

2 of 2

Rhubarb Cherry Cobbler (continued)

Directions (continued)

  • and filling is bubbly. Serve warm. Yield: 12 servings.
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.