Friday, June 30, 2017

Rhubarb Cobbler #CookoutWeek

Can you believe that it is already the final day of Cookout Week?  That means it is the last day for you to enter to win this great giveaway arranged by our hosts, the ladies of The PinterTest Kitchen and generously provided by our sponsors.  I posted all about it on Monday in my Welcome Post.

I created an entire meal for you, sharing one recipe each day. Chicken Fajitas on Tuesday. Grilled Salsa Verde to top it with on Wednesday.  A wonderful Grilled Corn Salad yesterday.  Since today is the last day we are going to finish up with dessert.

Rhubarb screams summer to me and it is a staple around this house during this time of year.  I have shared a lot of rhubarb recipes in the past including this amazing Almond Rhubarb Cake, this delicious Rhubarb and White Chocolate Cake, a juicy, wonderful Rhubarb Blueberry Custard Pie , a scrumptious Rhubarb Crisp, a rustic and rich Raspberry and Rhubarb hand pie, and this super Strawberry Rhubarb Pie.  I have also served it as a side for savory dishes like in this Rhubarb Chutney.

But until today, I haven't shared a Rhubarb Cobbler so it seemed like the perfect ending to this incredibly delicious Cookout Meal.  

It is easy peasy to throw together and you partially cook down the rhubarb on the stovetop before assembling so it doesn't take long in the oven at all.  I am fortunate enough to have an oven on my outdoor grill so I just put it in there to bake while I was grilling the rest of the food.  

By the time we were ready to eat, the cobbler was ready to be taken out and set aside to cool. When we were done with dinner the cobbler was still warm and gooey, the ice cream melted right into it creating a creamy contrast to that explosion of sweet tart flavor from the rhubarb and the crisp golden crust of the cobbler.

Don't forget to stop by and see everyone else's final post for this great event that we call #CookoutWeek!!

Rhubarb Cobbler
adapted from

4 c. chopped rhubarb
3/4 c. sugar
2 T. cornstarch
1 T. water
1 T. cold butter, diced
1 t. cinnamon
1 c. flour
1 T. sugar
1 1/2 t. baking powder
dash of salt
1/4 c. butter, room temp
1/4 c. half and half
1 egg
2 T. cinnamon sugar (1 3/4 t. sugar mixed with 1/4 t. cinnamon)

Place the rhubarb, 3/4 c. sugar, cornstarch and water in a saucepan over med high heat.  Bring to a boil.  Cook and stir for 1-2 minutes, until rhubarb softens slightly and the juice thickens and clears.
Transfer to a 9x9" baking pan that has been treated with baking spray.  Sprinkle with the cinnamon and dot with the diced butter.

Sift together the flour, 1 T. sugar, baking powder and salt in the bowl of a stand mixer.  Add the 1/4 c. butter, cream and egg.  Beat at low speed just until combined.

Drop by dollops over the top of the rhubarb mixture.  Sprinkle with cinnamon sugar and bake in a preheated 400* oven for 18-20 minutes, until topping is crisp and browned and the filling is bubbly.

Remove and let cool for at least 15 minutes before serving.  Print Recipe

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