Description
Rhubarb Cobbler Recipe made with a sweet tart rhubarb filling and a soft biscuit topping. This easy dessert comes together quickly and bakes into a warm, comforting treat perfect for any occasion.
Ingredients
Scale
4 cups rhubarb chopped
3/4 cup sugar
1/2 cup water divided
1 tablespoon cornstarch
1 cup flour
3 tablespoons butter cold
1/3 cup sugar plus 1 tablespoon sugar
1 teaspoon baking powder
1 egg beaten
3 tablespoons buttermilk
Instructions
- Preheat oven to 400 degrees.
- In a saucepan, combine rhubarb, sugar, and a small amount of water. Bring to a boil, then reduce heat and simmer for 4 to 5 minutes until slightly softened.
- Mix cornstarch with 1/4 cup water. Add a little hot liquid to temper, then stir into the rhubarb mixture. Cook until thick and bubbly, then remove from heat.
- In a bowl, mix flour, sugar, and baking powder. Cut in cold butter until crumbly.
- In another bowl, whisk egg and buttermilk, then gently combine with dry ingredients until just mixed.
- Transfer the warm rhubarb mixture into a 1.5 quart baking dish, then spoon the biscuit dough evenly over the surface. Sprinkle with remaining sugar.
- Bake for 20 to 25 minutes until golden and bubbling.
Notes
Use cold butter for a tender topping.
Do not overmix the dough to keep it light.
Adjust sugar depending on how tart your rhubarb is.
Let cool slightly before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 25g
- Carbohydrates: 38g
- Protein: 3g