Rhubarb and walnut cobbler

    55 min

    I've had this recipe for over twenty years and I still make it every year when there's an abundance of rhubarb! Hope you enjoy this quick and easy dessert as much as my family has.

    1 person made this

    Serves: 8 

    • 500g chopped rhubarb
    • 150g caster sugar, or to taste
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 150g caster sugar
    • 60g chopped walnuts
    • 1 egg, beaten
    • 120ml Greek yogurt or soured cream

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 20cm square baking dish.
    2. Place the rhubarb into the baking dish and sprinkle 150g of caster sugar over it. Stir to coat completely.
    3. In a medium bowl, stir together the flour, baking powder, salt and 150g of sugar. Add the walnuts, egg and yogurt; stir until smooth. Pour over the rhubarb and spread evenly.
    4. Bake in the preheated oven until rhubarb is tender and the top of the cobbler has browned, about 40 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    Delicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish!  -  19 Apr 2008  (Review from Allrecipes US | Canada)


    I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. However, the topping didn't have enough liquid in it, so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time, I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make, though, and everyone scoffed it up with whipped cream on top.  -  17 Jul 2008  (Review from Allrecipes US | Canada)


    This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it, like a biscuit topping. I am glad I tried it, but I probably won't make it again.  -  17 Jun 2008  (Review from Allrecipes US | Canada)