Rhubarb Cobbler

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Rhubarb Cobbler
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  • Prep 15 min
  • Total 60 min
  • Servings 8
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Fresh rhubarb brings a tart and tangy flavor to our easy cobbler that can be ready in only 1 hour.
By Angie McGowan
Updated Jun 19, 2012


  • 1 lb fresh rhubarb, chopped
  • 1/2 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1 cup Original Bisquick™ mix
  • 2 tablespoons butter, softened
  • 1/4 cup milk
  • Freshly whipped cream or vanilla ice cream


  • 1
    Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
  • 2
    In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  • 3
    In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
  • 4
    Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
  • 5
    To serve, scoop warm cobbler into bowls; top with whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a sweeter cobbler, use 1 cup brown sugar.
  • tip 2
    The recipe can easily be doubled—bake in a 13x9-inch (3-quart) glass baking dish.


Nutrition Facts are not available for this recipe
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