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This rustic rhubarb cobbler transforms tart spring stalks into a bubbling, sweet-tart dessert topped with tender buttermilk biscuits. The contrast between the jammy rhubarb filling and the golden, sugar-crusted biscuit topping creates a homestyle dessert that perfectly balances sophistication and comfort.
I discovered this recipe during my first spring in our new home when the rhubarb patch exploded with crimson stalks faster than I could harvest them. Now it has become our official signal that warm weather has arrived.
Ingredients
- Rhubarb: Four cups of fresh chopped stalks form the base of this dessert. Look for firm bright red stalks with no signs of wilting.
- Sugar: Three quarters cup sugar balances the natural tartness of rhubarb without overwhelming it. Use plain granulated for best results.
- Water: Used sparingly to help create the filling without making it too runny.
- Cornstarch: This thickening agent creates the perfect jammy consistency. Always mix with cold water first to prevent lumps.
- Flour: All purpose flour creates the perfect tender biscuit topping.
- Cold butter: Small chunks of cold butter create pockets of steam when baking resulting in flaky biscuits.
- Baking powder: Provides the perfect rise for light and fluffy biscuit topping.
- Egg: A single beaten egg adds richness and structure to the biscuit dough.
- Buttermilk: The slight acidity tenderizes the dough and adds subtle tanginess that complements the rhubarb perfectly.
Step-by-Step Instructions
- Prepare the oven:
- Begin by preheating your oven to 400°F to ensure it reaches proper temperature while you prepare the filling and topping.
- Cook the rhubarb:
- Combine the chopped rhubarb with sugar and just enough water to prevent scorching approximately 2 tablespoons. Bring this mixture to a boil over medium high heat then reduce to a simmer. Cook for 4 to 5 minutes until the rhubarb begins to break down but still maintains some texture. You want it tender but not completely mushy.
- Thicken the filling:
- In a small bowl whisk the cornstarch with a quarter cup of cold water until completely smooth. Take a small amount of hot liquid from the rhubarb mixture and stir it into the cornstarch mixture this prevents lumps. Pour this slurry back into the pot with the rhubarb and stir constantly as it returns to a bubble. Cook for 1 to 2 additional minutes until noticeably thickened then remove from heat. The filling should coat the back of a spoon but still be pourable.
- Prepare the biscuit dough:
- In a medium bowl whisk together the flour one third cup sugar and baking powder. Add the cold butter cut into small pieces. Using your fingertips or a pastry cutter work the butter into the flour mixture until it resembles coarse crumbs with some pea sized pieces remaining. This step is crucial for a flaky texture.
- Combine wet ingredients:
- In a small bowl beat the egg then add the buttermilk and mix until combined. Pour this mixture into the flour butter mixture and stir gently with a fork just until the dough comes together. Overmixing will result in tough biscuits.
- Assemble the cobbler:
- Pour the warm rhubarb filling into a 1 and a half quart baking dish spreading it evenly. Using a large spoon drop the biscuit dough in six roughly equal portions on top of the filling. Leave some space between them as they will expand during baking. Sprinkle the remaining tablespoon of sugar evenly over the biscuit tops.
- Bake to perfection:
- Place the cobbler in the preheated oven and bake for 20 to 25 minutes. The cobbler is done when the biscuits are golden brown on top and cooked through and the fruit filling is actively bubbling around the edges.
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My grandmother used to add a pinch of ground ginger to her rhubarb cobbler which I sometimes include for a subtle warmth that complements the tartness. The recipe reminds me of spring afternoons on her porch with the scent of baking filling the air and everyone eagerly waiting for it to cool just enough to eat.
Seasonal Variations
Rhubarb reaches its peak season during spring and early summer but this cobbler adapts beautifully to other fruits. In midsummer try substituting half the rhubarb with strawberries for a classic pairing. Later in the season peaches blueberries or blackberries work wonderfully following the same method. Adjust sugar slightly depending on the natural sweetness of your chosen fruit.
Serving Suggestions
This cobbler shines when served warm about 15 minutes after removing from the oven. For the ultimate experience top each serving with a scoop of vanilla ice cream which melts slightly into the warm filling creating a creamy sauce. For breakfast or brunch serve with a dollop of Greek yogurt. This cobbler also pairs beautifully with afternoon tea or coffee as a sweet treat.
Storage and Reheating
Store any leftover cobbler covered in the refrigerator for up to three days. The biscuit topping will soften somewhat but still remains delicious. To reheat individual portions warm in the microwave for 30 to 45 seconds. For the best texture when reheating a larger portion place in a 350°F oven for about 10 minutes until warmed through. This cobbler does not freeze well after baking as the biscuit topping becomes soggy.
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Frequently Asked Questions
- → Can I use frozen rhubarb for this cobbler?
Yes, you can use frozen rhubarb. Thaw and drain any excess liquid before cooking to prevent a watery filling.
- → What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 TBSP of lemon juice or vinegar with enough milk to make 3 TBSP. Let it sit for a few minutes before using.
- → How do I make sure the biscuit topping is tender?
Mix the biscuit dough gently to avoid overworking it, as this can make the topping dense. Handle with care for the best texture.
- → What other fruits can I mix with rhubarb?
Strawberries, apples, or raspberries pair well with rhubarb and add a complementary sweetness to the tart flavor.
- → How should I store leftover cobbler?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat portions in the oven or microwave as needed.