Rhubarb Mallow Cobbler

Total Time:Prep: 15 min. Bake: 40 min.

Recipe by Judy Kay Warwick, Webster City, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2022

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

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

Rhubarb Mallow Cobbler

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Yield:12 servings
Prep:15 min
Cook:40 min
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Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 2-1/2 cups sugar, divided
  • 1 cup miniature marshmallows
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
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Directions

  1. 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. 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. 3
    Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.

Nutrition Facts

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