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
| Servings | Prep Time | Cook Time |
| 12servings | 15minutes | 40minutes |
| Servings | Prep Time |
| 12servings | 15minutes |
| Cook Time |
| 40minutes |
Ingredients
- 4 cups diced fresh or frozen rhubarb
- 2-1/2 cups sugar, divided
- 1 cup miniature marshmallows
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1-3/4 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows.
- 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.
- Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.
Recipe Notes
