Rhubarb Cobbler

Sweet-tart, ruby-red rhubarb cobbler is baked with a tender, pillowy biscuit topping for a delightful cobbler that’s delicious for breakfast or dessert (or anytime in between).

Got a bumper crop of rhubarb to use up? Couldn’t pass by those beautiful red stalks of goodness at the grocery store without picking up a few bundles? This rhubarb cobbler is for you. Sweet-tart, super-simple and topped with pillowy clouds of fresh biscuits, all you need to accompany a bowl of this delish dessert is a scoop of ice cream and a sunshiny day.

For a creamy twist on rhubarb season, check out these strawberry rhubarb bars too! Both recipes are super easy to pull together. Plus, they have a show-stopping final product. Perfect to serve at any cookout or party!

Professional tips for easy rhubarb cobbler:

• Slice your rhubarb the same size. You will want your rhubarb to be sliced to the same size for an evenly baked filling. This will ensure no rhubarb is still too chewy or turns to mush.
• For best results, bake the cobbler in a cast iron skillet. The filling and drop biscuit will bake perfectly together in a skillet. If you don’t have a skillet, this cobbler can be baked in a pie dish or round or square cake pan. Glass, metal, or ceramic work as well.
• Don’t over-mix the drop biscuit. For the most tender and flaky drop biscuit topping, don’t overmix. Mix until just combined, and you are ready to go.

Ingredients

• Rhubarb: Choose rhubarb stalks that are stiff (not limp), and, ideally, are a deep pink to red color. The best, in-season, rhubarb is a dark, almost magenta red. Yes, you can use frozen rhubarb. You can use frozen rhubarb in place of fresh, but note that the results may be slightly mushier with frozen fruit vs. fresh fruit. Got extra rhubarb? Try this tangy easy pickled rhubarb recipe for a fun savory use.
• Granulated Sugar: Sugar plays many roles in this recipe. It adds sweetness to the filling and drop biscuit and aids in the thickening process of the fruit filling.
• All-purpose Flour: All-purpose flour has just the right amount of gluten to make a tender drop biscuit that is not tough. You could also use pastry flour for extra cheap insurance.
• Baking Powder
• Kosher Salt: Kosher salt is less salty than table salt and a teaspoon weighs less than other finer ground varieties.
• Unsalted Butter: The unsalted butter is integral to shortening the gluten strands, which get coated during the mixing process. This ensures a tender drop biscuit.
• Egg
• Milk
• Cinnamon
• Cornstarch

See the recipe card for full information on ingredients and quantities.

Variations

• Add some zest. Add lemon, orange, or lime zest to the filling and/or to the drop biscuit dough. I always prefer to zest my citrus directly into the sugar for optimal flavor infusion. And if you’re in the mood for individual treats, these mini lemon rhubarb bundt cakes take the lemon to the next level.
• Swap some rhubarb for strawberries. Go for 3-parts rhubarb to 1-part strawberry to keep your balance, but this flavor combo is a classic for a reason! You could make a strawberry rhubarb cobbler, or go all out and make a full strawberry rhubarb pie if you’re craving a classic. You could also try a full swap with another seasonal fruit, like cherries, using this cherry cobbler recipe as inspiration.
• Infuse the filling with vanilla beans or other spices. Precook the filling with a spent vanilla bean, cinnamon sticks, or ginger! Once the filling has boiled, allow it to cool, remove the spices, and proceed with baking. You can also add almond extract or vanilla extract to the filling before baking.

How to Make Rhubarb Cobbler

Further details and measurements can be found in the recipe card below!

Step 1: Heat oven to 400°F. Rub the bottom and sides of a 9- to 10-inch baking pan or oven-safe dish (such as a cast-iron skillet) with butter.

Place the baking pan on a parchment-lined sheet tray to catch any drips during baking.

Step 2: First, make the rhubarb mixture: In a medium saucepan over medium-high heat, stir together chopped rhubarb, 3/4 cup sugar, cornstarch and water. (If using frozen rhubarb, start cooking on low heat to gently defrost before increasing to medium-high.) Bring mixture to a boil. Cook and stir for 1 minute, then remove from heat; transfer to the prepared baking pan. Sprinkle evenly with diced butter and cinnamon.

Step 3: Next, make the biscuit topping: In a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. Use a pastry blender, two knives or your fingers to cut in cold butter until the mixture resembles coarse crumbs. 

Use your hands to check for any large pieces of butter and break them up if needed.

Step 4: Stir in milk and egg just until a shaggy dough forms. Spoon 1-tablespoon-size dollops of biscuit topping evenly over rhubarb mixture. Sprinkle the remaining 2 tablespoons of sugar evenly over the biscuits and rhubarb.

Brush biscuit tops with a little cream before sprinkling sugar for extra golden color.

Step 5: Bake 20 to 25 minutes or until biscuits are golden-brown and rhubarb mixture is bubbly. Cool at least 10 minutes before serving. Serve warm or at room temperature.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cobbler recipes! For more rhubarb magic, try this stunning buckwheat Dutch baby with strawberry rhubarb compote.