Rhubarb Cobbler

There has always been some confusion about whether rhubarb is a fruit or a vegetable.  I guess I've always considered it to be a fruit, but regardless, there is one thing I know for certain-spring just wouldn't be spring without it.

Whether I'm making up a batch of homemade jam, or a strawberry pie, the tartness of these red stalks, always adds just that 'extra' punch of flavor!

Our family favorite has to be-HANDS DOWN-Rhubarb Cobbler.

It never fails, whenever I take my first bite of this dessert, I can never decide what stands out more...

The sweetness of brown sugar-the crunchiness of oatmeal-the spiciness of cinnamon-or, is it that distinct tang of rhubarb?  I'm never quite sure.

Maybe you can tell me...here is the recipe-try it, I guarantee you're taste buds will be as confused as mine are!

Rhubarb Cobbler

Filling:
3 cups raw rhubarb cut into 1/2 pieces
1/8 tsp salt
1/2 cup white sugar
1 tsp cinnamon
1 Tablespoon water
1 Tablespoon flour

Topping:
6 Tablespoons flour
6 Tablespoons butter
1/2 cup rolled oats
1/2 cup brown sugar

Preheat oven to 350.  Combine the ingredients for the filling in a large mixing bowl.

 Coat the rhubarb well, and place in a greased baking dish. (I use a 9 inch pie plate-but if you want a thicker cobbler-you can use an 8x8 pan.)

In a small mixing bowl, mix dry topping ingredients together, cut in butter.

Place topping over filling.  Bake 40-45 minutes.

Print Recipe

Serve warm with a dollop (or two) of fresh whipped cream!  YUM!!!

 
What is your favorite spring dessert?

Happy Thursday!