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Spiced Rhubarb Custard Cobbler

Spiced Rhubarb Custard Cobbler

Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.

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35 min
Prep Time
1 hr 20 min
Total Time



1 1/4 cups sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3 large Land O Lakes® Eggs

4 cups sliced fresh rhubarb  


1 cup all-purpose flour

1/4 cup firmly packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cold Land O Lakes® Butter, cut into pieces

1/4 cup milk

1 large Land O Lakes® Egg


Land O Lakes® Heavy Whipping Cream


 *Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all filling ingredients except rhubarb in bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan.

  3. STEP 3

    Combine 1 cup flour, brown sugar, baking powder and 1/2 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg.

  4. STEP 4

    Drop dough over rhubarb mixture forming 8 even mounds. Bake 45-50 minutes or until filling is set and biscuits are golden brown. Serve warm with whipping cream, if desired.

Tip #1

- When choosing fresh rhubarb, look for crisp, firm stalks. Store tightly wrapped in the refrigerator up to 1 week.

Tip #2

- For a nice touch, brush the biscuits with milk and sprinkle with coarse sugar before baking.

Nutrition (1 serving)

320 Calories
9 Fat (g)
120 Cholesterol (mg)
380 Sodium (mg)
56 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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