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Blink of an Eye Rhubarb Cobbler

I take a little bit of an issue with the name of this dish. The original name is “blink of an eye rhubarb pie.” The “blink of an eye” part is accurate, because it does come together in about 2 minutes, but the “pie” part is a problem. Granted, the dessert is baked in a pie dish, but it’s not really a pie at all. I would describe it as sort of a soft, cakey, meringue-y dish. I would also describe it as delicious. I ‘m guessing that the name came about because of the cute rhyme between “eye” and “pie.” So, even though it disrupts the flow of the name, I would rather call it a cobbler because it is definitely not pie.

The dish is really light and adaptable, because you can use baking apples instead of rhubarb, if you’d prefer. The cobbler comes together in seconds, all in one bowl. I almost couldn’t believe how easy it was! The rhubarb gets soft and sweet as it cooks and the cobbler part stays moist and soft, rather like the cakey part of a pudding cake. Unlike pudding cakes, however, the top of this dish is sweet and crackly, like a meringue.

I’m getting hung up on names here, so let me give you the bottom line: it’s dead easy and it tasted great. It’s the perfect thing to whip up on a weeknight. Serve it warm, shortly after it comes out of the oven, for the best flavor and texture, although it’s not bad at all for breakfast the next day. Don’t refrigerate it, or you’ll lose the crispness of the top.

Blink of an Eye Rhubarb Cobbler

(based on blink of an eye rhubarb pie)

1- 1 1/2 cups diced rhubarb (doesn’t need to be exact)

1/2 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1 tsp vanilla

1 large egg

Preheat the oven to 350F. Lightly grease a 9-inch pie plate.
In a large bowl, combine rhubarb, flour, baking powder, salt and sugar. Stir in the egg and the vanilla. Spread mixture into the pie plate.
Bake at 350F for 30-35 minutes, until golden brown and set.
Let cool for a few minutes before serving, but serve warm.
Serves 6.

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  • Ivonne
    May 9, 2006

    However you describe it, it looks fantastic. Well done, Nic!

  • La Vida Dulce
    May 9, 2006

    It looks delicious! Now if I can only find the fresh rhubarb. Thanks!

  • Alanna
    May 9, 2006

    Just gorgeous … haven’t seen any local rhubarb yet and am worried, because the strawberries are two weeks early.

  • ilva
    May 9, 2006

    this looks and sounds really great! I’m the only one in this family who likes rhubarb but I’m going to make one just for me…

  • mari
    May 10, 2006

    It does look delicious! I’ve never made anything with rhubarb before, so this one I’ll give a try.

  • valentina
    May 10, 2006

    How gorgeous! I really like rhubarb and it would be a lovely way of preparing it.

  • Anonymous
    May 10, 2006

    What a coincidence-on the day you made this post, the rhubarb fairy at my son’s preschool gave me a whole bunch of home grown rhubarb. I made this tonight and it was gone in a flash. It’s a lovely, light and crispy dish that is sort of like a bread pudding-nothing like a pie (you are right) and we loved it. It was so easy and the kids enjoyed helping to prepare it. Thanks, Nic!

  • Nic
    May 10, 2006

    I’m glad you liked it, Brady. I’m sure you can see why I had such difficulty tagging it with a name. But it is tasty!

  • Julie
    May 11, 2006

    I had fresh rhubarb waiting at home to make this last night and was pleased with how yummy it was. The best thing is that it IS the quickest rhubarb dessert I have ever made. Thanks for sharing this easy and delicious recipe.

  • Natalia
    May 11, 2006

    I love your recipe-writing style. Very concise and to the point, but still super easy to follow. Even the more complicated ones seem easy.

  • Marlyn
    May 13, 2006

    As soon as the rain stops, Ill cut some rhubarb and try this. Always looking for ways to use the rhubarb; it grows like a weed!

  • Rebecca
    May 20, 2006

    I made this in half a blink of an eye with self-rising flour–just as good as advertised. I would only quarrel with the number of servings stated, as I ate half of it myself shortly after removing from the oven!

  • Anonymous
    June 24, 2006

    I made this with rhubarb, raspberries and whole wheat pastry flour and it came out great. Thanks for posting this.


  • Becca
    May 6, 2010

    Yum! I wandered out into the rain to pick some rhubarb just to make this. Sadly (okay not really!) my 2 year old twins didn’t think much of it. So easy to mix up – love one dish batters.

  • melissa
    May 14, 2010

    We made this last night with some fresh rhubarb and 3 out of the 4 of us (including myself) were confessed rhubarb haters. We all went back for seconds! It really is as easy and as tasty as you say, bravo.

  • Jo
    June 10, 2011

    I did half whole wheat/ half all purpose. I added 2 Tbs of Orange Juice, a dash of ginger and cinnamon and used agave instead of sugar. I thought your recipe was perfect, just wanted to play around.. and well, it is delicious.. but I’m sure my crust isn’t the same because of my changes. Oh well! I’ve got lots of rhubarb to use, so I’ll follow the recipe tomorrow night! Awesome recipe and blog!

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