Cinnamon Rhubarb Cobbler recipe

Preparation Time: 20 minutes | Cooking Time: 25 minutes

Rhubarb is stewed in a combination of sugar, corn flour, cinnamon and butter, then topped with a buttery cinnamon cobbler mix. Serve this pud warm with plenty of custard.


  • 500g rhubarb, chopped
  • 150g caster sugar
  • 2 tbsp. corn flour
  • 1 tbsp. each water and butter
  • 1/2 tsp. cinnamon
  • 125g plain flour
  • 50g butter
  • 60ml milk
  • 1 egg
  • 1 tbsp. caster sugar
  • 1 1/2 tsp. baking powder
  • Pinch salt
  • 1/2 tsp. cinnamon
  • 2 tbsp. caster sugar


  1. Preheat the oven to 200C. Butter a 23cm baking dish. Mix together the caster sugar and corn flour in a saucepan. Stir in the rhubarb and water, then bring to the boil. Cook for a minute or two, then transfer to the baking dish. Dot with the butter and sprinkle with the cinnamon.

  2. Sift the flour into a bowl. Stir in the sugar, baking powder, salt and cinnamon. Rub the butter in until the mix resembles breadcrumbs, then stir in the milk. Drop by the teaspoon onto the top of the rhubarb. Sprinkle evenly with 2 tbsp. caster sugar.

  3. Bake at 200C for 20 minutes or until lightly golden and the fruit bubbling.

Serve with a warm custard or some vanilla ice cream. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: