Rhubarb Mallow Cobbler

“My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.” —Judy Kay Warwick, Webster City, Iowa

Rhubarb Mallow Cobbler recipe
Rhubarb Mallow Cobbler
Rhubarb Mallow Cobbler
Servings Prep Time Cook Time
12servings 15minutes 40minutes
Servings Prep Time
12servings 15minutes
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows.
  2. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb.
  3. Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.
Recipe Notes

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 serving: 323 calories, 8g fat (5g saturated fat), 22mg cholesterol, 285mg sodium, 61g carbohydrate (45g sugars, 1g fibre), 3g protein.