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Pioneer Woman Rhubarb Cobbler Recipe

Rhubarb Cobbler Photo

Pioneer Woman Rhubarb Cobbler Recipe

Matt R.
This rhubarb cobbler recipe comes to us from The Pioneer Woman. She knows her fruit desserts!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 1 serving
Calories 273.67 kcal


  • 4 Rhubarb
  • 1.5 Sugar
  • 0.25 Salt
  • 2 Lemon Juice
  • 0.5 Pure Almond Extract
  • 2 All-Purpose Flour
  • 2 Sugar
  • 0.25 Salt
  • 1 Baking Powder
  • 0.25 Vegetable Shortening
  • 0.25 Butter
  • 0.5 Whole Milk
  • 1 Egg


  • Preheat oven to 400.
  • Take a mixing bowl and combine rhubarb, sugar, one-quarter teaspoon salt, lemon juice,and almond extract if so desired. Stir and set aside.
  • In another bowl, combine flour, two tablespoons sugar, one-quarter teaspoon salt and baking powder. Mix together. Add shortening and butter and cut together with a pastry cutter.
  • Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  • Pour rhubarb into a buttered baking dish.
  • Take off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle more sugar over the top.
  • Bake approximately 30 to 35 minutes – or until golden brown and bubbly.
  • Serve warm with vanilla ice cream or fresh whipped cream.


Calories: 273.67kcalCarbohydrates: 44.83gProtein: 3.15gFat: 8.9gSaturated Fat: 3.52gSodium: 109.31mgFiber: 1.17gSugar: 25.71g
Keyword Baking, Desserts, Food Network, Fruit, Rhubarb, The Pioneer Woman
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