Recipe for Rhubarb Dessert

An Old Fashioned Rhubarb Cobbler Recipe

This Old Fashioned Recipe for a Rhubarb Dessert makes a yummy rhubarb dessert, a rhubarb cobbler type of dessert, in a 8" x 8" dish for 6 - 8 people using fresh picked rhubarb.

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The pairing of rhubarb, raisins, and refreshing orange zest make this a welcoming finale to any dinner.

This rhubarb dessert is somewhat more tart than a plain rhubarb cobbler -- reminds me of an Old Fashioned Rhubarb Cobbler that Grandmother used to make!

If you prefer a "sweeter" rhubarb dessert, then check out the rhubarb cobblers, crisps and crumbles here.

Best served warm topped with a dollop of whipped cream or ice cream!

Ingredients

4 cups chopped fresh rhubarb (1/2" - 1" size pieces)
1 1/3 cup granulated sugar, divided
1/2 cup seedless raisins
1 tbsp. grated orange rind
2 tbsp. soft butter (or margarine)
1 egg
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/3 cup milk
1/2 tsp. vanilla extract
whipped cream, for garnish

Directions

In a bowl, combine the rhubarb, 1 cup of the sugar, the raisins, and the orange rind, toss to coat, and transfer to a greased 8" x 8" baking dish.

I like to use my refillable Oil Mist Bottle using olive oil (similar to the one at right or below, available at Amazon).

I find it's a healthier choice than using purchased "Non Stick Cooking Spray".

In a large bowl, beat, with an electric mixer, the butter and the remaining 1/3 cup of sugar until creamy. Add the egg and beat in well.

In a small bowl, combine the flour, baking powder and salt.

Combine the milk and the vanilla in a cup.

Add the dry (flour) mixture to the egg mixture, alternately with the milk mixture, stirring to blend after each addition.

Making A Rhubarb Cobbler Dessert - an Old Fashioned Rhubarb Dessert Recipe

Spoon the batter on top of the rhubarb, spreading evenly and leaving a small, uncovered space in the middle.

(I use a soup size spoon and drop small amounts of the batter evenly all over the top of the rhubarb. Then, using the back side of another spoon, dipped in hot water, I smooth the top batter as best as possible.)

Bake at 350° F for 1 hour, or until the rhubarb is tender and the topping is set and browned.

Note - check the dessert after it has been baking for about 40 minutes, and if the edges are becoming too dark, make a simple shield using foil paper for the remaining baking time. (See Also: How to Make a Pie Crust Shield).

Best served warm with whipped cream or ice cream on top!

So yummy!

Serves 6 - 8.

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