There are few things that say spring to us here at the Circle B Kitchen like rhubarb. Unlike other spring treats like artichokes, asparagus and peas, you really only do get to have fresh rhubarb in the spring, and that for only a few short weeks. We absolutely adore rhubarb here, so as soon as I see it making its first appearance, I’m on it! Rhubarb cake, rhubarb crisp, roasted rhubarb, and this here rhubarb cobbler, which may be our favorite of all the rhubarb incarnations.
There’s something so perfect about the interplay between the sweet/tart rhubarb and the slightly sweet biscuit-y topping. It definitely doesn’t hurt to add a dollop of crème fraiche here. Some may add ice cream or whipped cream, which are nice, but crème fraiche just has the perfect dense creaminess to complement these flavors and textures.
And then there’s rhubarb cobbler for breakfast, which may be the highlight of the whole experience, folks. I’m here to tell you that rhubarb cobbler should be a rite of spring passage in kitchens across the land. I’ll vote for that.
8 stalks of fresh rhubarb, chopped into 1-inch pieces
¾ cup sugar
¾ cup water
2 cups all-purpose flour
2 teaspoons baking powder, rounded
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup whole milk
1 teaspoon granulated sugar
Preheat oven to 425°F with rack in middle.
Place the chopped rhubarb in the bottom of a 2-qt. baking dish. In a small saucepan, heat together the sugar and the water to create a syrup and pour that over the rhubarb. It’s OK if it seems a little soup-y, the biscuit topping will absorb the juices as it cools. Place this in the oven for about 12 minutes.
Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
Remove baking dish from oven and drop the dough into little mounds onto the hot rhubarb.
Sprinkle the dough with a little more sugar and bake the cobbler until the topping is golden, 25 to 30 minutes. Cool for 30 minutes to an hour. The juices will thicken as it cools.