If you need a way to use up some rhubarb from your garden, this recipe is sure to knock it out of the park! I am not a huge fan of rhubarb, but I will admit I ate almost the whole dish of this stuff by myself over the course of several days.
You have to give me some slack though! My husband was out of town and what is a girl to do other than drown her sorrows in a delicious bowl of rhubarb cobbler with a big scoop of ice cream while watching Flip or Flop or Ficker Upper? Yep, it was fun while it lasted.
I did make the original recipe which you can find here on Pinterest, and it was delicious. I did feel that it would make a better cobbler with a little bit more fruit in it so added some huckleberries I had. You really could add blueberries, strawberries, or raspberries to enhance the recipe if you wanted. If you don’t want the extra fruit, just use the rhubarb.
RHUBARB HUCKLEBERRY COBBLER
2 cups chopped rhubarb
1 1/2 cups huckleberries or other berries (optional)
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour
1 tablespoon cornstarch
2/3 cup boiling water
Preheat oven to 375 degrees. Grease bottom of an 8 x 8 inch baking dish. Cover the bottom of the pan with the chopped rhubarb followed by a layer of the huckleberries.
Mix 3/4 cup sugar, butter, baking powder, salt, milk, extracts and flour together. Add a small amount of milk if mixture is too thick to pour. Pour batter over fruit.
In a small bowl, mix remaining 1 cup sugar and cornstarch together and sprinkle the mixture evenly over the top of the batter.
Pour the boiling water slowly on top. Do not mix. Bake at 375 degrees for 45 minutes.