Rhubarb Cobbler

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Mom’s Rhubarb Recipe

I learned about this cobbler recipe from my sister. She made it for a family outing while visiting. It turned out so good that there wasn’t any left over. She said it was a dessert Mom made. I don’t remember her making this rhubarb dessert. I have all my Mom’s recipe boxes so I got them out and starting hunting through them for the recipe. I found it! It said on the recipe in the corner my sister’s name. So between my Mom and my sister this is a forever family recipe.

Rhubarb Cobbler

My Turn To Make It!

It’s very simple to make. I’m all for simplicity with recipes. The directions are easy to follow. I don’t have rhubarb plants for myself but I’m supplied with plenty from family. I even freeze some for making desserts later when it’s not rhubarb season. All you do is cut up the rhubarb into chunks. Put in the bottom of a cake pan. Sprinkle the sugar and add the topping. I assure it will turns out very yummy when you take it out of the oven.

This recipe can be made easily with other fruits such as apples, peaches, blueberries or any fruit you like made cobbler style. Fresh fruits are the best but canned ones will be okay too. It’s truly a great summer dessert.

Rhubarb Cobbler


Prep time: 

Cook time: 

Total time: 

Serves: 12 portions

  • 6 cups rhubarb
  • 2½ cups white sugar
  • 1½ cups flour
  • ¼ tsp salt
  • 1½ tsp baking powder
  • 3 eggs beaten
  • ¾ cup melted margarine
  1. Put the rhubarb in the bottom of a 9 x 13 inch pan.
  2. Sprinkle 1 cup sugar over the rhubarb.
  3. In a medium mixing bowl, mix together flour, 1½ cups sugar, salt and baking powder.
  4. Beat 3 eggs in a small bowl. Melt the margarine. Add both of these to the dry ingredients.
  5. Mix well. Spread over rhubarb.
  6. Bake at 350 for 45 minutes to an hour.
  7. Check the topping with a toothpick to make sure it is done and not gooey

 The Joy of Rhubarb: The Versatile Summer Delight Farberware Nonstick Bakeware 9-Inch-by-13-Inch Cake Pan with Lid OXO Good Grips Stainless Steel Cut and Serve Turner


Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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  1. How would I adjust rwcipe for canned fruit?

  2. This looks delicious! I love rhubarb, well I love most fruits. I don’t grow it but our farmers market has wonderful rhubarb. I don’t make desserts very often now but wondering if I might make this one!

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