Rhubarb Cobbler Dessert


Rhubarb Cobbler Dessert

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    Servings and Ingredients

    Serves 9
    ¾ c. Hy-Vee granulated sugar
    2 tbsp. cornstarch
    ½ tbsp. Hy-Vee ground cinnamon
    4 c. finely chopped rhubarb
    1 tbsp. water
    ¼ c. plus 1 tbsp Hy-Vee butter, divided
    ¾ c. Hy-Vee flour
    ½ c. uncooked Hy-Vee old-fashioned oats
    ¼ c. finely chopped Hy-Vee pecans
    2 tbsp. packed Hy-Vee brown sugar, divided
    1 ½ tsp. baking powder
    ¼ c. Hy-Vee 2% milk
    1 Hy-Vee large egg, beaten


    1. Preheat oven to 400 degrees.
    2. Sprinkle the remaining 1 tablespoon brown sugar on top of cobbler.
    3. In a medium saucepan, mix together granulated sugar, cornstarch and cinnamon. Stir in rhubarb and water. Over medium-high heat, bring the mixture to a boil. Cook, stirring occasionally for 1 minute. Transfer to a greased 9-by-9-inch baking dish and spread evenly.
    4. Cut 1 tablespoon butter into small cubes. Dot over rhubarb.
    5. In a medium bowl, combine flour, oats, pecans, 1 tablespoon packed brown sugar and baking powder. Cut in 1/4 cup butter until it resembles coarse crumbs. Set aside.
    6. In a small bowl, whisk together the milk and egg. Add to the flour mixture, stirring just until moist. Drop by teaspoonfuls over top of the rhubarb.
    7. Bake 16 to 18 minutes, or until the top is lightly brown and rhubarb is bubbly.
    8. Cool in pan for 5 minutes before serving.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 150mg
    • Total Carbohydrates: 36g
    • Protein: 4g

    Daily Values

    Vitamin A 6%
    Vitamin C 8%
    Iron 6%
    Calcium 10%