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
Rhubarb Mallow Cobbler
Rhubarb
Rhubarb Mallow Cobbler
Prep Time
15 min
Cook Time
40 min
Yield
12 servings
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° until topping is golden brown, 40-45 minutes. Serve warm.
Nutrition Facts
1 serving: 323 calories, 8g fat (5g saturated fat), 22mg cholesterol, 285mg sodium, 61g carbohydrate (45g sugars, 1g fiber), 3g protein.
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