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Macaroon-Topped Rhubarb Cobbler

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
Macaroon-Topped Rhubarb Cobbler Recipe photo by Taste of Home

Ingredients

  • 4 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1 large apple, peeled and sliced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 8 macaroons, crumbled
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • Vanilla ice cream, optional

Directions

  1. In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.
  3. Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 serving: 368 calories, 12g fat (7g saturated fat), 8mg cholesterol, 45mg sodium, 62g carbohydrate (55g sugars, 5g fiber), 3g protein.

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