Print Options

Back to Rhubarb Mallow Cobbler >

Include these items:

Select reviews >

Taste of Home Logo

Rhubarb Mallow Cobbler

 Rhubarb Mallow Cobbler
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.”
10-12 ServingsPrep: 15 min. Bake: 50 min.


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


  • 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.
  • 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.
  • Bake at 350° for 50-55 minutes or until topping is golden brown.
  • Serve warm. Yield: 10-12 servings.
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.