Rhubarb Cobbler with raspberries


Rhubarb Cobbler with raspberries

Strawberry-rhubarb is a classic combination, but why not try something slightly different this year? Rhubarb Cobbler with raspberries is easy and sweet-tart satisfying, with a smattering of almond to sweeten the deal.


8 servings

Total Time

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Test Kitchen Tips

Keep an eye on your cobbler while it bakes. If browning too quickly, loosely cover it with foil.

If rhubarb stalks have bruises on them, simply cut those spots away with a paring knife. Then wrap rhubarb tightly in plastic wrap or a resealable plastic bag and store in the fridge for up to five days.


Preheat oven to 400°. Line a baking sheet with parchment.

Combine rhubarb, raspberries, 1 cup sugar, tapioca, lemon juice, cinnamon, and pinch of salt in a saucepan; let stand 15 minutes.

Heat rhubarb mixture over medium to a boil, then reduce heat and simmer until it thickens, 23 minutes. Off heat, stir in almond extract; pour filling into an 8-inch square baking dish, then place on prepared baking sheet.

Whisk together flour, remaining ½ cup sugar, baking powder, zest, and ½ tsp. salt in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add almonds and water, stir until moistened, then drop dough evenly over filling.

Bake cobbler until filling is bubbly and topping is brown, 3035 minutes. Cool cobbler on a rack for 1 hour.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 287

% Daily Value*

Total Fat 12g 18%

Saturated Fat 6g 30%

Cholesterol 23mg 7%

Sodium 218mg 9%

Carbs 49g 16%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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