Rhubarb Cobbler Recipe (1974)

Last updated on June 15th, 2025

This original Rhubarb Cobbler recipe is from my 1974 Home Gardener’s Cookbook.

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Rhubarb Cobbler Recipe (1974)

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Home Gardener's Cookbook (1974)

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Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

RHUBARB

• 4 c. rhubarb
• ½ c. sugar

COBBLER

• 4 cups cooked, sweetened rhubarb
• 1 tbsp. butter
• 1 tbsp. quick tapioca
• 1 tbsp. grated lemon rind
• 1 tsp. ground cinnamon
• 2 cups flour
• 2 tsp. double-acting baking powder
• ½ tsp. salt
• 1 tbsp. sugar
• 4 tbsp. butter
• ¾ cup half & half or milk

Equipment

• pan
• mixing bowl
• measuring cups and spoons
• 1.5 quart ceramic dish

Method

 

1. Put rhubarb in buttered baking dish. Dot butter over top and sprinkle in tapioca..
2. Sprinkle cinnamon and lemon rind over top.
3. In bowl, put flour, baking powder, salt and sugar. With fork or fingers mix in butter.
4. Stir in gradually the milk to make a dough that holds together but is soft
5. Drop by spoonfuls onto rhubarb. Sprinkle with additional sugar.
6. Bake at 400° for 30 minutes.

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