• Cooking Time: 35 minutes
  • Servings: 12
  • Preparation Time: 15 minutes


  • Batter:
  • 1 c. sugar
  • 1 c. flour
  • 2 t. baking powder
  • 2 T. shortening
  • 3/4 c. milk
  • Dash salt
  • 1 t. vanilla
  • 2-3 c. chopped rhubarb, raw.
  • Liquid Topping:
  • 1 c. sugar
  • 1 c. hot water


  • Combine in bowl. Pour into 9x9x2" baking pan. Add chopped rhubarb over batter. Mix sugar and hot water and pour over batter and rhubarb. Bake at 400 F for 35 minutes. Serve warm with vanilla ice cream.


This is Grandma Hazel Segerstrom's recipe. It is a gooey recipe and often bubbles over, so put a piece of foil below to catch the mess.

Categories: Cobbler 

Author Credit: Hazel Segerstrom

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