Rhubarb Cobbler

My family adores this comforting rhubarb cobbler. I sincerely hope it brings you as much joy as it does to us!
Crispy on top and soft inside…

Prep Time: 20 min
Cooking Time: 30 min

4 servings

Rhubarb Filling:

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon

Topping:

1 cup all-purpose flour
3 tablespoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cubed
¼ cup milk
1 large egg

Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 9-inch square baking dish.

For the filling, combine sugar and cornstarch in a large saucepan. Add rhubarb and water, then bring to a boil. Cook and stir for 1 minute, then transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.

For the topping, sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter using 2 knives or a pastry blender until the mixture resembles coarse crumbs. In a small bowl, beat together milk and egg, then add to the flour mixture all at once, stirring until just moistened.

Drop spoonfuls of the topping over the rhubarb filling and sprinkle with the remaining 2 tablespoons of sugar.

Bake in the preheated oven until the rhubarb is bubbling and the topping is crisp and lightly browned, about 20 minutes.

Add icecream och whipped cream with vanilla for that extra taste !