Rhubarb Mallow Cobbler Recipe

5 2 4
Rhubarb Mallow Cobbler Recipe
Rhubarb Mallow Cobbler Recipe photo by Taste of Home
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Rhubarb Mallow Cobbler Recipe

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5 2 4
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My mom used to make this cobbler 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. —Judy Kay Warwick, Webster City, Iowa
Featured In: Top 10 Cobbler Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 2-1/2 cups sugar, divided
  • 1 cup miniature marshmallows
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk

Directions

In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-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 40-45 minutes or until topping is golden brown. 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 Mallow Cobbler in Simple & Delicious May/June 2007, p46

Nutritional Facts

1 serving: 323 calories, 8g fat (5g saturated fat), 22mg cholesterol, 285mg sodium, 61g carbohydrate (45g sugars, 1g fiber), 3g protein.

  • 4 cups diced fresh or frozen rhubarb
  • 2-1/2 cups sugar, divided
  • 1 cup miniature marshmallows
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  1. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows.
  2. 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.
  3. Bake at 350° for 40-45 minutes or until topping is golden brown. 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 Mallow Cobbler in Simple & Delicious May/June 2007, p46

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Reviews forRhubarb Mallow Cobbler

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MY REVIEW
lucy_lepage@yahoo.ca User ID: 1558013 98334
Reviewed May. 5, 2010

"When rhubarb is in season I make this all the time. Not to sweet and very easy to make. Company love it too."

MY REVIEW
SueKoepp User ID: 1268405 98332
Reviewed May. 14, 2009

"Very easy dessert to make and recieved many compliments."

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