Susie’s Rhubarb Cobbler



Oven 375 F
Yields: Never enough!
4-6 stalks rhubarb 

Cut the rhubarb into ½ ” pieces to yield 5 cups. Place in a 9×13 pan.


¾ cup sugar

½ cup butter

1 cup flour

1 tsp baking powder

½ cup milk


Mix together and spoon over the rhubarb. Smooth out.

1 cup sugar

1 Tbsp cornstarch


Mix together and sprinkle on top of the batter.

¾  cup boiling water           


Pour on top. Bake at 375 F for 1 hour. 


Rhubarb Pie



Oven 425 F

4-6 stalks rhubarb


Cut the rhubarb into ½ “ pieces to yield 5 cups. Set aside.


2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening


Prepare the crust:

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.


6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.


¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.


If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.


Roll out the second ball of dough for the top crust and leave it for later.


¼ cup flour

1 ¼  cup sugar

Dash salt


Mix in with the rhubarb. Turn the mixture into the bottom crust.

3 Tbsp butter






















1 Tbsp sugar

Slice the butter into thin patties and place on top of the rhubarb.


Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.


Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.


Sprinkle with sugar.


Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.

Florence’s Rhubarb Dessert



Oven 350 F

½ cup butter, softened

1 cup flour

2 Tbsp powdered sugar

¼ tsp salt


Cookie crust pie shell:


Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 8-10 minutes at 350 F until lightly golden. Cool completely.


2 eggs

¼ cup flour

1 ½ cups sugar

¾ tsp baking powder

¼ tsp cinnamon


Beat the eggs and mix all ingredients together.

3 cups rhubarb


Cut the rhubarb into ½ “ pieces. Mix with the batter and pour into the pie shell.  Bake at 375 F for 30-35 minutes until the rhubarb is tender.


This reminds me of a wonderful dessert we enjoyed in Germany called “Rhubarbara Kuchen”.

Rhubarb Sauce





Cut the rhubarb into ½ “ pieces. Place in a large saucepan. Add water just to the top of the rhubarb. Bring to a boil. Turn heat to med-low and simmer until the rhubarb cooks down into a sauce. Add sugar to taste.


Rhubarb sauce was a staple on Gramma Florence’s table. She served this treat all summer long on cake, on ice cream or just plain.