Recipes and Cooking Rhubarb Cobbler 3.7 (3) Rhubarb lovers, rejoice! Not limited to just crisps and pies anymore, this rhubarb cobbler is about to become your favorite springtime dessert. If you want to eat all rhubarb, all the time, this is the recipe for you! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Bake Time: 20 mins Cool Time: 30 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 2 tablespoon sugar 1 ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon (optional) ¼ cup butter 6 cup fresh or frozen unsweetened sliced rhubarb 1 cup sugar 2 tablespoon cornstarch 1 egg ¼ cup milk 2 teaspoon sugar (optional) ⅛ teaspoon ground cinnamon (optional) Directions Preheat oven to 400°F. For biscuit topper, in a medium bowl stir together flour, the 2 tablespoons sugar, baking powder, salt, and 1/2 teaspoon cinnamon (if desired). Cut in butter until mixture resembles coarse crumbs; set aside. For filling, in a large saucepan combine rhubarb, the 1 cup sugar, and cornstarch. Cook over medium heat until rhubarb releases juices, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep the filling hot. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop batter into six mounds on top of filling. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon; sprinkle over biscuits. Bake for 20 to 25 minutes or until biscuits are golden. Cool in dish on a wire rack for 30 minutes. Rate it Print Nutrition Facts (per serving) 400 Calories 9g Fat 77g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 400 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 52mg 17% Sodium 309mg 13% Total Carbohydrate 77g 28% Total Sugars 51g Protein 5g Vitamin C 15.5mg 78% Calcium 115mg 9% Iron 1.8mg 10% Potassium 320mg 7% Folate, total 55.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.