Rhubarb Peach Cobbler Recipe

5 1 1
Rhubarb Peach Cobbler Recipe
Rhubarb Peach Cobbler Recipe photo by Taste of Home
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Rhubarb Peach Cobbler Recipe

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5 1 1
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As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house.
Recommended: Top 10 Cobbler Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 can (15-1/4 ounces) sliced peaches, undrained
  • 3 cups sliced fresh or frozen rhubarb
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract

Directions

In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 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 Peach Cobbler in Bountiful Harvest Cookbook 1994, p90

Nutritional Facts

1 each: 283 calories, 7g fat (4g saturated fat), 19mg cholesterol, 403mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 can (15-1/4 ounces) sliced peaches, undrained
  • 3 cups sliced fresh or frozen rhubarb
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
  1. In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
  2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
  3. Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 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 Peach Cobbler in Bountiful Harvest Cookbook 1994, p90

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spiker1 User ID: 264159 44644
Reviewed May. 30, 2013

"The family loved this. It was a huge hit!"

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