Easiest Rhubarb Cherry Cobbler
Indulge in a quick & tasty Rhubarb Cherry Cobbler recipe featuring rhubarb & tart cherries with a tender cobbler topping. Perfect for summer!
Servings: 9 Servings
Calories:
Ingredients
EASIEST RHUBARB CHERRY COBBLER RECIPE
- 1 14.5 oz can Oregon Red Tart Cherries
- 1 14.5 oz can Oregon Rhubarb
- ⅔ cup granulated sugar
- ⅓ cup all-purpose flour
COBBLER TOPPING
- 6 tablespoons unsalted butter melted
- 1 cup all-purpose flour
- 1 cup granulated sugar use 2/3 cup if you want less sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice I used unsweetened almond milk
Instructions
Instructions How to Make Our Easiest Rhubarb Cherry Cobbler
- Preheat oven to 350 degrees F. Spray a 9-inch baking pan with non-stick cooking spray.
RHUBARB CHERRY FILLING
- Drain the juice off of the one of the cans of either the rhubarb or cherries (leave one with juice) and pour both fruits into the prepared baking pan. Add the sugar and flour and mix together until combined. Prepare the cobbler topping.
COBBLER TOPPING
- In a large bowl mix together the flour, sugar, baking powder, milk, and melted butter together, making sure not to overmix the cobbler batter. Mixture should be runny/thin and a little lumpy.
- Pour the cobbler topping over the rhubarb cherry mixture. It's ok if it doesn't cover the edges completely.
- Bake at 350 degrees for about 45-55 minutes, until top is set and golden brown. Let cobbler sit for 15 minutes or so and serve warm, with a scoop of ice cream, or whipped topping if desired.