Spiced Rhubarb Cobbler



Do you like rhubarb?

It’s one of those weird things that people either love or hate (kinda like pumpkin, right?).  Well, if you’ve been following this blog for a while, you’ll know I fall into the “love” category.  I mean love doesn’t even being to describe it!

I’m not sure if it’s because it has a unique flavour, or because it needs so much sugar to make it work (and, although I’ve been told “sugar is the devil”, I still love it!) or because it’s only around for a short period of time (unlike chocolate!).

If you’re not a lover, give this a try.  I hope to bring a few of you over to the Rhubarb Lovin’ Train …this has rhubarb, cinnamon, sugar, and a pancake-like batter that cooks to a lovely topping that makes for a super dessert!




6 cups rhubarb, chopped

1 1/2 c sugar (you can use coconut sugar if that makes you feel better!!)

3 tbsp cornstarch

1 tbsp vanilla

1/2 tsp cinnamon

1/2  c water


1 c flour

1/2 c sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 c butter

1/3 c milk

1 egg





1.  Preheat the oven to 350.

2.  In a sauce pot, combine rhubarb, sugar, corn starch, vanilla, and cinnamon; cook until bubbly and thick.



3.  Once it is thickened like this, add the water and remove from the heat; give it a good stir.



4.  In a food processor, combine flour, sugar, baking powder and salt; give it a whir to combine.  In a small dish, melt butter with milk and stir; add to flour mixture and combine. Then add egg and combine again (it should look like pancake batter)




5.  You can put this in a 9×13″ dish or into individual ramekins.  Spoon the rhubarb filling into the bottom of your selected dish (dishes) and then top evenly with the batter.  Cook for about 30 minutes or until the top is cake-like and firm (and brown!)




6.  This is what it should look like when it comes out of the oven…yum!




If you are using a big baking dish, scoop out a serving and dollop on a scoop of your favourite vanilla ice cream (or custard would be good!).  If you are using these ramekins, break open each one and tuck in a scoop of vanilla ice cream – it will melt so nicely!




Now, if you eat it before the ice cream melts, there are no calories.

A girl can always dream, no?

  • tracy McDonnell
    June 19, 2014

    Hi Suzie,
    I’m a friend of Laura’s and I just discovered your website and am in love!!!
    Your recipes look very high end but the way in which you explain how to put the recipes together make me feel as though I could make them with ease!
    Keep the “food porn” coming!!!

    • Suzie Durigon
      June 19, 2014

      OMG Tracy…you are so awesome to take the time to leave me a message! I spend most of my time posting recipes and thinking “does anybody else out there really care?”, so I am thrilled to hear that you are enjoying the posts! And I’m also happy that you think my recipes are pretty easy (because they are!!)…my mission is to get people re-interested in cooking and back in the kitchen where we nourish our bodies and come together as families (just like the old days!!). Thanks again for your note…it meant the world to me!!

Leave a Reply

Show Buttons
Hide Buttons