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Rhubarb Cherry Cobbler

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating: 4
  • sstetzel
    Jul 9, 2015

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

    Sue Stetzel

    Online Community Manager

    Taste of Home Magazine

  • CakeLady11290
    Jul 8, 2015

    I hate rhubarb can I substitute something else ?

  • crankyankee
    Feb 4, 2015

    one of the best

  • the4taals
    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.

  • lillybow
    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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