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Think you don’t like Rhubarb? Oh my goodness you need to try my Rhubarb Cobbler Recipe! In no time at all, you’re going to be wishing you had MORE rhubarb growing in your yard!!

This rhubarb cobbler is an easy recipe that features sweetened tender rhubarb cooked up bubbling hot and then topped with a sweet biscuit topping and baked to perfection. Serve it with a scoop of ice cream or a dollop of whipped cream.

A cobbler fresh from the oven and still bubbling

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 filling topped with what I call an enriched biscuit.

Which is your basic biscuit dough with a tad more sugar, and an egg, almost like a scone! With the added egg the biscuits bake up into a light and fluffy cobbler topping.

This type of cobbler is more of, in my opinion, a breakfast-y sort of dish. It can be a dessert or breakfast, or just have it mid-morning with a cup of coffee.

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 a seasonal fruit mixture.

Try my friend Gina’s Peach Cobbler recipe, it’s fantastic! I love using seasonal fruit, don’t you? I’ve got other Cobbler Recipes too, such as Strawberry Cobbler made with fresh sweet strawberries. I also have a Sweet Bing Cherry Cobbler recipe too if you’re interested in more seasonal cobblers.

Freeze that rhubarb!

We get fresh rhubarb during rhubarb season, from late spring where it’s the first thing to pop up in the garden, all the way through July or mid-summer. You know me though I love to freeze rhubarb and I do it all summer long using fresh rhubarb from rhubarb plants. I like to have 18-24 bags in the freezer by the time fall rolls around. That way I can make our favorite tangy rhubarb dishes all winter long. It just wouldn’t be Thanksgiving without a rhubarb pie on the table.

If you don’t have rhubarb in your yard or garden just say YES the next time someone offers you a bag full of rhubarb. Everyone I know is always trying to unload their extra rhubarb in the summer.

I do bake more than pies though I make a lot of rhubarb recipes like my favorite recipe for rhubarb bars or strawberry rhubarb bars. Our NEWEST favorite Magic Rhubarb Dump Cake. Then, of course, my family will eat rhubarb pie any day. I always make it with my easy pie crust like this rhubarb custard pie. And then we have rhubarb crisp, a secret family recipe. And this new favorite, rhubarb cobbler.

A biscuit being served up with seasonal fruit!

What do you need to make Rhubarb Cobbler?

chopped fresh rhubarb, in a pinch you could use frozen chopped rhubarb too
granulated sugar
water
cornstarch
all-purpose flour
baking powder
cold butter, not room temperature
egg
buttermilk
saucepan
large bowl
1 1/2 or 2 quart baking dish, you can even use a pie pan
pastry cutter or food processor

Take note!

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.

Rhubarb Cobbler

4.59 from 53 votes

Course: Dessert Recipes

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 202kcal

Author: Laura

Print Recipe

Ingredients

Rhubarb Filling

4 cups rhubarb chopped
3/4 cup sugar
1/2 cup water divided
1 TBSP corn starch

Biscuit Topping

1 cup flour
3 TBSP butter cold
1/3 cup sugar + 1 TBSP sugar
1 teaspoon baking powder
1 egg beaten
3 TBSP buttermilk

Instructions

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