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rhubarb cobbler in a cast-iron skillet

Rhubarb Cobbler

  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

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).


Ingredients

Scale

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

Instructions

  1. 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.
  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. 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.
  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 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.
  4. 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.
  5. Store leftovers in an airtight container in refrigerator for up to 2 days.

Notes

  • *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