Cranberry Rhubarb Cobbler
Top this Cranberry Rhubarb Cobbler with a scoop of vanilla ice cream for a cozy winter dessert. This recipe is made in six small ramekins for perfectly-sized individual desserts.
Utilize leftover cranberries and frozen rhubarb in this simple cobbler recipe. Cranberry Rhubarb Cobbler is a cozy cold-weather dessert that is perfect served with a scoop of vanilla ice cream.
I just can’t seem to stop.
I thought for sure the baking madness would lose its lustre, that I would surely cease baking after the holidays. I was convinced that like most normal people, I would want to eat only salads after New Year’s. But no, my oven is on every day. Each day, I make something cakey, something, bready, something muffin-y.
Today, I have something cobbler-y. But there’s lots of fruit, so maybe that will make us both feel better.
On Christmas Eve, my daughter and I baked loaves of Fresh Cranberry Tea Cakes to package and deliver to our neighbors. When all was said and done, I was secretly happy to have an extra bag of unused cranberries. I knew they would come in handy later.
So, when one evening, my husband declared, “I’m craving something cake-y,” well, I was happy to oblige. This Cranberry Rhubarb Cobbler came together in a snap, and he got his cake-y (while I got my cranberry). Topped with ice cream, and everyone was happy.
How to Make Cranberry Rhubarb Cobbler
This Cranberry Rhubarb Cobbler is prepared in six individual ramekins for perfectly sized individual desserts.
First, cranberries, rhubarb, brown sugar, cornstarch and vanilla are cooked together and poured into the ramekins.
Then, you’ll prepare a quick cobbler batter and drop spoonfuls over the filling. Bake for about 30 minutes and serve while warm with a scoop of ice cream.
More Cranberry Recipes
Cranberry Hand Pies
Fresh Cranberry Tea Cake
Pomegranate Cranberry Moscow Mule
Cranberry Curd and Hazelnut Shortbread Bars
Maple Glazed Cranberry Bread
Cranberry Rhubarb Cobbler
Ingredients
- 2 cups fresh cranberries
- 1 cup frozen rhubarb (unthawed)
- 1 1/4 cup brown sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 cup flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup unsalted butter cut in small pieces, plus a little more for baking dish
- 1 cup buttermilk
- vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Prepare 6 ramekins or small baking dishes by lightly buttering and place them on a baking sheet.
- In a small saucepan, combine the fresh cranberries, frozen rhubarb, brown sugar, cornstarch and vanilla. Place over medium heat and cook until the cranberries pop and the mixture is nice and thick, about 10 minutes. Divide the filling evenly among the ramekins.
- In a medium bowl, whisk together the flour, granulated sugar, salt and baking powder. Using a pastry cutter or two forks, cut in the butter until the flour mixture resembles course crumbs. Stir in the buttermilk until the dough just comes together. Drop the dough by tablespoon-full over the cranberry-rhubarb filling.
- Bake for about 30 minutes, or until the cobbler topping is golden brown and fluffy and the filling is bubbling. Remove from oven and serve while warm, with vanilla ice cream.
Notes
Nutrition
Comments
COOKBOOK
Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.
I am an avid baker. The dough came out soupy and I had to add almost another cup of flour just so it was somewhat scoopable. It’s in the oven now.
Hi Lorraine – sorry to hear that the dough seemed wet – as you know this can happen depending on the buttermilk you use. It’s definitely intended to be a sticky dough. Adding more flour was a good solution!
I usually make a point to freeze a few bags before they disappear off the shelves but I completely forgot this year! I hope there’s still a bag stashed away in the back of my freezer to put to good use, I know there’s some rhubarb in there.
I think I just heard my tummy rumble, omg this looks good.
Haha, salads can wait at least until the post-holiday blues are behind us. This cobbler sounds lovely! Cranberries are so underused as soon as Thanksgiving is over!
What a beautiful cobbler! I love the cranberry rhubarb combination!
as much as i am trying to stay out of sugar coma, its becoming really difficult. I do have some frozen cranberries waiting to be used, now i know what to do :)
Yes please, can I dig into one for a mid-moring snack?! ;)
Liren, your cobbler is making my heart go pitter pat! I’m a total carb-o-holic and I can’t seem to get enough cakey, flaky, crumbly into my tumbley.
Like you, I ALSO have extra cranberries in my freezer… for just such an occasion as this! <3
These look so good!
Congratulations on your blog, i love it!
Wow. Sounds delicious. And nicely done keeping the ice cream in the shape of the scoop while shooting. Not an easy feat!