Passover Rhubarb Cobbler
Source: Prairie Fare North Dakota State University Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-22.
Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year. If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts.
- Makes
- 8 Servings
Ingredients
- 1 3/4 cups sugar, divided
- 1/4 cup cornstarch*
- 4 cups rhubarb pieces, 1/2-inch
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 cup matzo meal
- 1 stick (1/2 cup) unsalted butter (or margarine)
- 1/8 teaspoon ground nutmeg
- lemon sorbet or whipped cream (optional)
Directions
- Wash hands with soap and water.
- In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and cornstarch*. Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly.
- Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg to create fine crumbs.
- Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
- Baked in oven at 375 degrees F until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes.
- Spoon cobbler into bowls and top with sorbet or whipped cream (optional).
Notes
Learn more about: Rhubarb Raspberries Lemons
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.