I didn’t grow up with Rhubarb Cobbler, my family was a crisp kinda family. As I experienced my own rhubarb patch growing and producing more and more every year, I’ve had to find more ways to use it up. More dessert is not a terrible problem to have.
Freeze that rhubarb!
You know me though I love to freeze rhubarb and I do it all summer long. I like to have 18-24 bags in the freezer by the time fall rolls around. That way I can make our favorite dishes all winter long. It wouldn’t be Thanksgiving without a rhubarb pie on the table.
Like my favorite recipe for rhubarb bars or strawberry rhubarb bars. Then, of course, my family will eat rhubarb pie any day. I always make it with my easy pie crust! And then we have rhubarb crisp, a secret family recipe. And this new favorite, rhubarb cobbler.
What is a cobbler?
If you check wikipedia you’ll find a lot of answers to that question. In our house, it means a cooked seasonal fruit topped with what I call an enriched biscuit. Your basic biscuit dough with a tad more sugar, and an egg. With the added egg the biscuits bake up light and fluffy.
This type of cobbler is more of, in my opinion, a breakfast-y sort of dish. Not quite a dessert, not quite a breakfast, but it does have a biscuit on top! Biscuits are breakfast food sometimes. Nothing says wake up like the smell of a fruit-filled, biscuit-topped cobbler wafting through the house.
Of course, there are also cobblers that have a top and bottom crust. Or just a full top crust. And I bet there are even some with just a bottom crust. I prefer my version with its distinct scones on top and a good serving of seasonal fruit.
The biggest thing you have to remember when putting a biscuit on top of a fruit is to mostly cook the fruit before putting it in the casserole dish. The biscuit only needs so much time to bake and if you try to cook the fruit completely from a raw state you will burn the hell out of your biscuits.
- 4 cups chopped rhubarb
- 3/4 cup sugar
- 1/2 cup water divided
- 1 TBSP corn starch
- 1 cup flour
- 3 TBSP cold butter
- 1/3 cup sugar+ 1 TBSP sugar
- 1 teaspoon baking powder
- 1 egg, beaten
- 3 TBSP buttermilk
- preheat oven to 400˚
- mix rhubarb with sugar and just enough water to keep it from scorching, bring to a boil over medium high heat, reduce heat and cook 4-5 minutes until the rhubarb is just about cooked
- mix the corn starch with a 1/4 cup of water, add some of the hot juice to the cornstarch, and pour all of it in the rhubarb mix
- cook and stir until bubbly, cook 1-2 minutes then remove it from the heat
- mix the flour, 1/3 cup of sugar, and baking powder together, cut in the butter until it resembles crumbs
- mix the egg and the buttermilk together and then lightly mix it with the flour and butter mix
- stir only until it comes together
- pour the warm fruit in a 1 1/2 quart baking dish, drop the biscuit dough on in six plops, sprinkle the biscuits with the remaining sugar
- bake 20-25 minutes until the biscuits are cooked through and the fruit is bubbling