FoodLink - Purdue Extension

Passover Rhubarb Cobbler

Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year. 

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

30 min
1 hr
Total Time
1 hr 30 min
Servings: 8


1 3/4 cups sugar, divided
1/4 cup tapioca, quick-cooking
4 cups rhubarb pieces, 1/2-inch
1 cup raspberries, unsweetened
2 tablespoons lemon juice
1 cup matzo meal
1 stick of butter (or margarine), unsalted (1/2 cup)
1/8 teaspoon ground nutmeg
Lemon sorbet or whipped cream (optional)


In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice — mixing gently but thoroughly. Let stand from 15 minutes to one hour to soften tapioca, mixing several times.

Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, butter, and nutmeg to create fine crumbs.

Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.

Bake at 375° 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 lemon sorbet or whipped cream (optional).