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

Rhubarb Mallow Cobbler Recipe

Publisher Photo
From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.”
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 10-12 servings

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 2-1/2 cups sugar, divided
  • 1 cup miniature marshmallows
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Nutritional Facts

1 serving (1 each) equals 323 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 285 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with marshmallows.
  2. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb.
  3. Bake at 350° for 50-55 minutes or until topping is golden brown. Serve warm. Yield: 10-12 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 Mallow Cobbler in Simple & Delicious May/June 2007, p46

Nutritional Facts

1 serving (1 each) equals 323 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 285 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Rhubarb Mallow Cobbler

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed May. 5, 2010

"When rhubarb is in season I make this all the time. Not to sweet and very easy to make. Company love it too."

MY REVIEW
Reviewed May. 14, 2009

"Very easy dessert to make and recieved many compliments."

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