Rhubarb is technically a vegetable, but usually treated as a fruit because of its intense tartness. Look for vivid red rhubarb stalks that are firm and crisp for this recipe. It also seems to be one of those ingredients that is either loved or hated, just like cilantro or tofu. I have to admit I used to hate rhubarb and now I can’t get enough, and especially in this fabulous cobbler. If you happen to hate rhubarb, you will change your mind the minute you take a bite of this cobbler. Even though it contains more rhubarb than raspberries, it tastes more like the raspberries. Top it with a scoop of vanilla ice cream and you will swoon. I promise.
The cobbler topping is buttery and lemony with some sliced almonds, and bakes to a delectable crispiness.
I think a couple scoops of vanilla ice cream or some whipped cream are a must. Here’s hoping all you rhubarb-haters try this and taste how wonderful it is!
P.S. A special note to our cousins Leena and Marja-Liisa from Finland: I know you love rhubarb and I’ll be making this for you when you come for your visit here next month! We can’t wait to see you!
- Filling:
- 4 cups chopped fresh rhubarb
- 2 cups fresh red raspberries
- 1-1/2 cups granulated sugar, divided
- 2 Tablespoons Minute Tapioca
- 1 Tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon pure almond extract
- Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon table salt
- 6 Tablespoons cold unsalted butter, cut into cubes
- ½ cup sliced almonds
- 3 Tablespoons boiling water
Don’t understand the date of the Cuisine magazine. 2023?
Judi, I understand your confusion since I also write blogs on the original Cuisine from the 1980’s. The recipe is from the new version called Cuisine at Home. Even though I love the original publication, the Cuisine at Home has great recipes like this delicious cobbler from 2023.