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.
Rhubarb Cobbler Recipe
It’s rhubarb season, people! And it makes me so happy. Those sweet-tart, beautifully colorful stalks of goodness are just begging to be used in everything from breakfast to dessert, and I am here for it. Today, we are putting them to work in this delicious, biscuit-topped cobbler recipe. Here is what we are working with:
- A juicy, fruity, flavorful, fresh rhubarb base kissed with cinnamon and sugar
- Fluffy, pillowy, cloud-like biscuits baked on top
- A simple, stunning dessert (or breakfast!) that pairs perfectly with ice cream or whipped cream
If you’re looking for an easy, fuss-free treat that celebrates all the goodness of this season, this is it.
Best Ingredients for Rhubarb Cobbler
In the spirit of simplicity, the ingredient list for this rhubarb cobbler recipe is very pantry-friendly and approachable — no funky, fancy, expensive or hard-to-find ingredients here. This is what you’ll need:
- Fresh chopped rhubarb (’tis the season!)
- Granulated sugar, for sweetness (and to help break down the rhubarb while baking)
- Cornstarch, for thickening
- Cinnamon, for added spice and flavor
- Baking powder
That’s it! Now we are ready to make this thing.
How to Make Rhubarb Cobbler
The directions for making this easy rhubarb cobbler can be broken down into two basic parts: the rhubarb mixture and the biscuit topping. Here is how we do:
- Step One: Combine rhubarb, sugar, cornstarch and water in a saucepan. Bring the mixture to a boil, cook for 1 minute, then transfer to a greased baking pan (I used a cast-iron skillet and it worked great!).
- Step Two: Dot the rhubarb mixture with butter, and sprinkle with cinnamon.
- Step Three: Whisk together the dry ingredients for the biscuits, then cut in the butter. Stir in the milk and egg until a shaggy dough forms.
- Step Four: Dollop the biscuit dough on top of the rhubarb mixture in the baking pan. Sprinkle with more sugar.
- Step Five: Bake until the rhubarb mixture is bubbly and broken down, and the biscuits are golden-brown and baked through. Let the cobbler cool for a few minutes before serving.
And that is it! Unless, of course, you want to top your serving with a big ol’ scoop of vanilla ice cream or fresh whipped cream (which I 100% recommend).
Can I Use Frozen Rhubarb?
Surely, yes! Just know that frozen rhubarb might render slightly mushier (but no less delicious) results in the rhubarb mixture than fresh rhubarb in this recipe.
How Should I Serve Rhubarb Cobbler?
You can serve rhubarb cobbler hot, warm or at room temperature. If reheating leftovers, about 20-30 seconds in the microwave did the trick for me. Of course, as mentioned above, a scoop of vanilla ice cream or whipped cream on top is also a very welcome serving suggestion.
How Do I Store Leftover Rhubarb Cobbler?
You can store the cobbler in an airtight container in the fridge for up to 2 days. Beyond that, the biscuits might lose their freshness. I do not recommend freezing this recipe.
Let us all lift a spoon in celebration of rhubarb season! I hope you enjoy this easy, simple, delicious cobbler soon and often, until the short-and-sweet rhubarb season comes to an end (sniffle).Print
Sweet-tart, ruby-red rhubarb is baked with a tender, pillowy biscuit topping for a delightful cobbler that’s delicious for breakfast or dessert (or anytime in between).
For the rhubarb mixture:
- 4 cups chopped fresh rhubarb*
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 tablespoon unsalted butter, diced
- 1 teaspoon cinnamon
For the biscuit topping:
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) cold unsalted butter, cubed
- 1/4 cup milk
- 1 egg
- Heat oven to 400°F. Rub bottom and sides of a 9- to 10-inch baking pan or oven-safe dish (such as a cast-iron skillet) with butter.
- First, make the rhubarb mixture: In a medium saucepan over medium-high heat, stir together chopped rhubarb, 3/4 cup sugar, cornstarch and water. Bring mixture to a boil. Cook and stir 1 minute, then remove from heat; transfer to prepared baking pan. Sprinkle evenly with diced butter and cinnamon.
- 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 mixture resembles coarse crumbs. Stir in milk and egg just until a shaggy dough forms. Spoon 1-tablespoon-size dollops of biscuit topping evenly over rhubarb mixture. Sprinkle remaining 2 tablespoons sugar all over tops of biscuits and rhubarb.
- 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.
- Store leftovers in an airtight container in refrigerator for up to 2 days.
- *You can use frozen rhubarb in place of fresh, but note that the results may be slightly mushier with frozen fruit vs. fresh fruit.
- Recipe adapted from Allrecipes.
Keywords: biscuit cobbler topping, rhubarb compote, roasted rhubarb