Homemade Rhubarb Cobbler

No ratings yet

A classic dessert made with plenty of rhubarb and a homemade biscuit topping.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 297kcal

Combine rhubarb with sugar and cornstarch.
6 cups diced rhubarb, ¾ cup sugar, 2 tablespoons cornstarch
Put the rhubarb into a lightly greased 7x11-inch (or 1 ½-quart) baking dish.

In a separate bowl, combine flour, sugar, baking powder, and salt. Add small cubes of butter and cut into the flour mixture until it resembles coarse crumbs.
1 cup flour, 1 tablespoon sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 4 tablespoons butter (salted)
Add milk and mix together just until the mixture comes together. Don't overmix.
½ cup milk
Drop spoonfuls of batter over the top of the rhubarb. Sprinkle the batter with a bit of sugar.
½ teaspoon sugar
Bake in a preheated 375° oven for 35-45 minutes until the topping is golden and cooked through and the center of the fruit is bubbly.
Serve warm or at room temperature.

Rhubarb is tart, and this cobbler doesn't use a lot of sugar, which helps maintain the tartness. If you prefer a sweeter tart, add ¼ cup more sugar to the fruit before baking.
Don't overmix the biscuit topping. Mix just until the ingredients are incorporated.
If using frozen rhubarb, don't thaw before using. Mix chopped, frozen rhubarb into a bowl with the sugar and cornstarch. Increase baking time by 1-15 minutes.
Make certain the center of the cobbler is bubbling before removing from the oven.
If the topping is browning too quickly, cover the cobbler lightly with a piece of foil.