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