Caramel Rhubarb Cobbler

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Executive Chef
Jun 3, 2004
Caramel Rhubarb Cobbler


14 tablespoons butter or margarine, divided
1½ cup packed brown sugar
1 cup sugar, divided
6 tablespoons cornstarch
2 ½ cups water
12 cups chopped fresh or frozen rhubarb, thawed
6 to 9 drops red food coloring, optional
2 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
Cinnamon sugar
Whipped cream or ice cream, optional


In bottom of a well-seasoned 10 inch Dutch oven over 9 to 12 coals, melt 6 tablespoons of butter. Add brown sugar, ½ cup of sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5 to 10 minutes. Add food coloring if desired.

In a large bowl, combine flour, baking powder, and salt and ½ cup sugar. Melt 8 tablespoons butter; add to dry ingredients with milk. Mix well. Drop by tablespoons full onto rhubarb mixture.

Bake in 10 inch Dutch oven with 7 coals on bottom and 13 on top for 35 to 40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon sugar. Serve warm with chilled whipped cream or ice cream if desired.
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