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!
Servings: 8
Equipment
- Oven
Ingredients
- 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
Instructions
- 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.
Nutrition
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
