Desserts
Rhubarb Cookie Cobbler
Tender rhubarb with a golden topping of baked cookie dough squares.
Cook45–50 mins
Method
- Wash the rhubarb and cut into 1/4-inch (6 mm) slices.
- Mix the rhubarb, sugar, flour, and salt in a bowl and let stand for 15 minutes.
- Spread the fruit in an oiled Dutch oven. Arrange the cookie dough squares evenly over it.
- Bake with 8–10 coals below and 12–14 above for 45–50 minutes, until the rhubarb is tender and the topping is baked through.
- Wash the rhubarb and cut into 6 mm slices.
- Mix the rhubarb, sugar, flour, and salt in a bowl and let stand for 15 minutes.
- Spread the fruit in an oiled Dutch oven. Arrange the cookie dough squares evenly over it.
- Bake with 8–10 coals below and 12–14 above for 45–50 minutes, until the rhubarb is tender and the topping is baked through.
Variations
- Serve with vanilla ice cream or whipped cream.
Source and recipe details
The original recipe does not provide preparation or total time.
The original recipe does not specify a yield.
- Cookie dough package sizes and yield are unspecified. Allow an additional 15 minutes for the rhubarb to stand.