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Rhubarb Cobbler

Rhubarb Cobbler

This rhubarb cobbler features a sweet and tangy filling topped with tender drop biscuits.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 4 cups Rhubarb Choose stiff, deep pink to red stalks.
  • 1 cup Granulated Sugar Adds sweetness and helps thicken the filling.
For the Biscuit Topping
  • 1 cup All-purpose Flour Use pastry flour for a more tender biscuit.
  • 2 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt Use less if using table salt.
  • ½ cup Unsalted Butter Integral for tender biscuits.
  • 1 large Egg
  • ½ cup Milk
  • 1 teaspoon Cinnamon
  • 2 tablespoon Cornstarch Helps thicken the fruit filling.

Equipment

  • Mixing Bowl
  • Baking dish

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the filling by combining rhubarb, sugar, and cornstarch in a bowl.
  3. Transfer the filling to a baking dish.
  4. In another bowl, mix flour, baking powder, salt, and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
  5. Add egg and milk to the flour mixture and stir until just combined.
  6. Drop spoonfuls of the biscuit mixture over the rhubarb filling.
  7. Bake for 40 minutes or until the topping is golden brown.

Notes

Serve warm with ice cream or whipped cream.