Rhubarb pudding cobbler is an old-fashioned dessert that is a cross between a pudding and a cobbler with a saucy, tart rhubarb base and a buttery cobbler topping.
Rhubarb Pudding Cobbler
What exactly is rhubarb pudding cobbler? It’s actually not pudding at all! This dessert is essentially a rhubarb cobbler with an almost pudding-like sauce, hence the name “pudding cobbler.” The cobbler gets its pudding-like texture from boiling water that is poured on top of the batter before it is baked; the tart rhubarb then forms its own sauce on the bottom layer while it bakes, separating from the cobbler topping.
I found so many forms of this old-fashioned recipe in my cookbook collection and this particular recipe is from the late 1950’s. Some cookbooks called this recipe rhubarb pudding, but I think the name rhubarb pudding cobbler is a better representation of what this dessert really is. Rhubarb is such a staple here in the Midwest, especially the spring months when the rhubarb crop is ready. Rhubarb freezes really well also; many Midwesterners tend to have rhubarb on hand during the winter, so they can make rhubarb recipes year-round. See baking tips below on how to use frozen rhubarb in recipes like this rhubarb pudding cobbler.
How to Make this Recipe
This recipe for rhubarb pudding cobbler really is simple to make and can utilize either fresh or frozen rhubarb (see tips below on using frozen rhubarb). First, the chopped rhubarb is combined with sugar and cornstarch and a pinch of salt before it is layered in the baking dish. Then, the cobbler batter of unsalted butter, sugar, flour, baking powder and milk is spread on top of the rhubarb. Boiling water is then poured over the cobbler batter before it is baked; the rhubarb base and cobbler topping will separate during baking. The rhubarb pudding cobbler should sit for 10 minutes before serving – serve with freshly whipped cream or ice cream!
Tips for Rhubarb Pudding Cobbler
- Fresh or frozen rhubarb can be used in this recipe. If using frozen rhubarb, it must be thawed completely and then drained before using.
- The cornstarch in this recipe is doubled if using frozen rhubarb.
- This recipe can easily be doubled; if doubling, bake in a standard 9″x13″ pan
- Cover and refrigerate any leftovers for up to 3 days.
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Rhubarb Pudding Cobbler
Equipment
- 8" or 9" baking dish
- mixing bowls of various sizes
- knife or offset spatula
Ingredients
- 2 1/2 cups chopped fresh or frozen rhubarb * see notes if using frozen rhubarb
- 1/2 cup granulated sugar,
- 1 tablespoon cornstarch *see notes if using frozen rhubarb
- pinch of salt
- 1/4 cup unsalted butter, softened
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup milk
- 1/2 cup boiling water
- 6 Tablespoons granulated sugar
Instructions
- Mix the 2 1/2 cups chopped fresh or frozen rhubarb, 1/2 cup granulated sugar, 1 tablespoon cornstarch and pinch of salt. Spread evenly into a greased 8" or 9" baking dish.
- In a mixing bowl, mix the softened 1/4 cup unsalted butter, with the remaining 6 Tablespoons granulated sugar and additional pinch of salt
- Add in the 1/2 cup all-purpose flour, 1/2 tsp baking powder and 1/4 cup milk. Mix until combined and spread evenly on top of rhubarb, using a knife or offset spatula.
- Pour 1/2 cup boiling water evenly over the top of the cobbler topping; bake @ 350°F for 45 minutes to 1 hour, or until cobbler topping is set. Allow to sit 10 minutes before serving; serve with whipped cream or ice cream.
Notes
- Fresh or frozen rhubarb can be used in this recipe. If using frozen rhubarb, it must be thawed completely and then drained before using.
- If using frozen rhubarb, double the cornstarch to 2 tablespoons.
- Do not decrease the amount of sugar in this recipe; rhubarb is really tart and needs a lot of sugar to balance its tartness.
- This recipe can easily be doubled; if doubling, bake in a standard 9″x13″ pan
- Cover and refrigerate any leftovers for up to 3 days.