Blueberry Rhubarb Cobbler
A delightfully easy summer dessert, this comforting Blueberry Rhubarb Cobbler features fresh blueberries and rhubarb, spiked with lemon and baked with a sweet, buttery topping!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: blueberry crisp, easy blueberry cobbler, rhubarb cobbler
Servings: 8
Calories: 262kcal
- 2 cups blueberries, fresh or frozen
- 1 cup chopped rhubarb
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- 1 egg, lightly beaten
- 6 tablespoons butter, melted
Preheat the oven to 375°F.
Place blueberries and chopped rhubarb in the bottom of a medium-sized baking dish (roughly 6x10). Squeeze the fresh lemon juice over the fruit.
In a medium bowl, mix together the flour, sugar, egg, and butter. The mixture should have a sandy texture. Top the fruit evenly with this mixture.
Bake the cobbler in the preheated oven for 30 minutes, or until hot and bubbly. The topping will be slightly golden.
Allow to cool slightly before serving with ice cream or fresh whipped cream.
Calories: 262kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 104mg | Fiber: 2g | Sugar: 29g | Vitamin A: 328IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg