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Rhubarb Cobbler

This fruity and delectable dessert is good any time of the year, whether using fresh rhubarb in the spring or frozen rhubarb any time of year.

glass plate with slice of rhubarb cobbler and whipped cream

Makes: 8 servings

Ingredients

  • ¾ cups sugar, divided
  • ½ cup applesauce
  • 2 tablespoons cornstarch or instant tapioca pudding
  • 4 cups rhubarb, cut into ½ inch pieces
  • 1 cup fresh raspberries
  • 2 tablespoons lemon juice
  • 1 cup matzo meal
  • 1 stick unsalted butter (½ cup)
  • ⅛ teaspoon ground nutmeg
  • lemon sorbet or whipped cream (optional)

Directions

  1. Preheat oven to 375°F.
  2. In a shallow 2-quart baking dish, combine ½ cup sugar, applesauce, and cornstarch. Add rhubarb, raspberries, and lemon juice – mixing gently but thoroughly.
  3. In a food processor or a bowl, blend the matzo meal, the remaining ¼ cup sugar, butter, and nutmeg to create fine crumbs.
  4. Combine matzo mixture to form a crumble and scatter topping over rhubarb mixture.
  5. Bake in oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes.
  6. Spoon cobbler into bowls and top with sorbet or whipped cream if desired.

Recipe from: Prairie Fare, North Dakota State University Extension Service, adapted by the USDA Food and Nutrition Administration.