Tart rhubarb pairs perfectly with a decadent cake-like topping in this delicious and easy-to-make Rhubarb Cobbler. Serve warm with a dollop of homemade whipped cream or a scoop of ice cream for the ultimate dessert treat.
Spray a 9" deep-dish pie dish with baking spray. (An 11x7 baking dish will work here too.)
Add the rhubarb to a bowl. Add the sugar, cornstarch, and lemon juice. Mix thoroughly to combine.
Add the rhubarb to the prepared pie dish. Set aside.
In a medium bowl, add the flour, baking powder, and salt. Whisk to combine.
In a large bowl add the butter and sugar. Cream together using a hand mixer until fluffy and pale. Add in the egg and vanilla extract and mix to combine. Add in the flour mixture and mix until just combined.
Drop spoonfuls of the cobbler topping onto the rhubarb.
Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
Allow to cool slightly before serving with freshly whipped cream or ice cream.