Rhubarb Cherry Cobbler Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 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
  • ALMOND TOPPING:
  • 2 cups 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

Directions

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 and filling is bubbly. Serve warm. Yield: 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 Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157

Nutritional Facts

1 each: 382 calories, 16g fat (9g saturated fat), 54mg cholesterol, 200mg sodium, 56g carbohydrate (33g sugars, 2g fiber), 4g protein.

  • 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
  • ALMOND TOPPING:
  • 2 cups 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
  1. In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
  2. 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.
  3. 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.
  4. Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm. Yield: 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 Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157

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Reviews forRhubarb Cherry Cobbler

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sstetzel User ID: 158954 229246
Reviewed Jul. 9, 2015

"CakeLady 11290 ~ Diced tart apple makes a decent substitute for rhubarb.

Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
CakeLady11290 User ID: 7563212 229204
Reviewed Jul. 8, 2015

"I hate rhubarb can I substitute something else ?"

MY REVIEW
crankyankee User ID: 7233510 219699
Reviewed Feb. 4, 2015

"one of the best"

MY REVIEW
the4taals User ID: 2858961 130553
Reviewed Jun. 22, 2013

"The cobbler topping was so soft and delicious, the whipping cream is a wonderful addition! For the fruit mixture I used 2 cups of homemade cherry pie filling, 4 cups of rhubarb with 1 tbsp of flour, it was tart and a perfect balance to the topping, which I halved and baked in my round casserole dish, 30 minutes was perfect."

MY REVIEW
lillybow User ID: 1141272 66386
Reviewed Dec. 18, 2011

"I had to halve this recipe and make it in an 8" square pan since I didn't have enough rhubarb. I love the dumplings, slight almond flavor nicely offsets the sweet/tart of the filling. Think I'll try it with other fruit combinations too."

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