Fresh Rhubarb Cobbler

Well, yes, I have already posted a recipe for rhubarb cobbler, but who says we only get to have one rhubarb cobbler recipe?  I’m all for collecting as many as I can get.  And as I mentioned in that previous post, come springtime, rhubarb is a big deal here in the Circle B Kitchen.  The Husband is a total freak for the stuff.

So why would I post another rhubarb cobbler recipe?  The reason is really quite simple… just because.  Just because this one was so dang awesome and ever so much different from the other one.  The previous cobbler had a more biscuit-y topping, and this one has a less biscuit-y topping.  OK, so they both have biscuit-like toppings.  But this topping is rolled and cut, while the other one is a drop biscuit, and these biscuits are square.  So it’s a totally different cobbler.


In actuality, this topping is light and puffy and sort of creamy and like little ethereal pillows of fluffy pastry that complement the sweet/tart rhubarb so perfectly that one might be tempted to forsake all other cobbler toppings for this one alone.  But that doesn’t seem right to me.  When it comes to cobblers, I am most certainly not monogamous.  My cobbler world is big enough to hold many topping variations, and next year I will most likely share a new favorite with you.  But for now, this rhubarb cobbler has stolen our hearts and we’re pretty happy about it.

Fresh Rhubarb Cobbler

Click here for a printable recipe

Adapted from a recipe in Rustic Fruit Desserts
It's best to eat this soon after it comes out of the oven.  It will keep nicely for a couple of days, but be sure to re-heat it in a 300 degree oven before serving so the topping can re-crisp.

1 tablespoon unsalted butter at room temperature, for pan

Fruit Filling
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 tsp fine sea salt
4 cups rhubarb, cut into 1 or 2-inch pieces
1 tablespoon vanilla extract

Biscuit Topping
1 1/4 cups all-purpose flour
3/4 cups unsifted cake flour (like Lily)
1 tablespoon granulated sugar plus 1 tablespoon to top biscuits
1 tsp baking powder
1/2 tsp fine sea salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup plus 1 tablespoon cold buttermilk
1/4 cup heavy cream

Preheat the oven to 375 degrees.  Butter a 3-quart baking dish.

To make the fruit filling, rub the sugar, cornstarch and salt together in a bowl.  Add the rhubarb, toss until evenly coated, then gently stir in the vanilla.  Spoon the fruit into the prepared pan, being sure to scrape the bowl well.

To make the biscuit topping, whisk the flours, 1 tablespoon of the sugar, the baking powder, and salt together in a bowl.  Add the butter and toss until evenly coated.  Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.  Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl.)  Combine 3/4 cup of the buttermilk and the cream, then pour into the dry ingredients and stir just until the dry ingredients are moistened.  The dough will be crumbly, with large pieces of butter still visible.

Turn the dough out onto a lightly floured work surface and gently press the dough together to form a rectangle, then roll out to a thickness of 1/3 inch.  Cut out twelve 2 1/2- inch round or square biscuits, re-rolling the scraps as needed.  Place the biscuits atop the fruit filling, then brush the tops of the biscuits with the 1 tablespoon buttermilk and sprinkle with the remaining 1 tablespoon of sugar.

Bake for about 50 minutes, or until the biscuits are golden and the filling is bubbling all over.  Serve Warm.

Storage:  Covered with a tea towel, the cobbler can be stored at room temperature for up to 2 days.  Reheat in a 300 degree oven until warmed through.

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