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This homey rhubarb cobbler turns sharp spring stems into a simmering, tangy-sweet treat topped with fluffy buttermilk biscuits. The mix of jammy rhubarb filling and the crisp, sugar-dusted biscuit crust makes a down-home dessert that nicely blends elegance and coziness.
I stumbled upon this gem my first spring after moving when our rhubarb patch burst with red stalks faster than I could pick them. It's now become our family's official sign that summer's on its way.
Ingredients
- Rhubarb: Four cups of chopped fresh stalks make up the foundation. Go for bright, firm red stems without any soft spots.
- Sugar: Three quarters cup balances the rhubarb's sourness without making it too sweet. Regular granulated works best.
- Water: Just a splash helps create the base without making everything soggy.
- Cornstarch: This makes everything nicely thick. Mix it with cold water first so you don't get clumps.
- Flour: All purpose gives you soft, perfect biscuits on top.
- Cold butter: Tiny bits of cold butter make steam pockets while baking for puffy, layered biscuits.
- Baking powder: Gives your biscuit topping that perfect lift.
- Egg: One beaten egg adds richness and helps hold the biscuit dough together.
- Buttermilk: Its slight tang softens the dough and works beautifully with the rhubarb flavors.
Step-by-Step Instructions
- Get the oven hot:
- Start by warming your oven to 400°F so it's ready when you finish the prep work.
- Soften the rhubarb:
- Mix the cut rhubarb with sugar and about 2 tablespoons water to keep it from burning. Get it bubbling over medium high heat, then turn it down. Let it cook 4 to 5 minutes until it starts getting soft but isn't totally mushy. You want some chunks still intact.
- Make it saucy:
- Mix the cornstarch with a quarter cup cold water in a small bowl until smooth. Add a bit of the hot rhubarb liquid to this mixture to warm it up. Then pour everything back into the pot with the rhubarb and keep stirring as it bubbles again. Cook 1 to 2 more minutes until it thickens, then take it off the heat. It should coat your spoon but still pour easily.
- Mix the dry biscuit stuff:
- In a medium bowl, stir together the flour, one third cup sugar and baking powder. Drop in the cold butter pieces. Use your fingers or a pastry tool to work the butter in until you see what looks like rough crumbs with some pea-sized butter bits. This step makes your biscuits flaky.
- Add the wet ingredients:
- Beat the egg in a small bowl, add the buttermilk, and mix them together. Pour this into your flour-butter mix and stir gently with a fork just until it all comes together. Don't mix too much or your biscuits will get tough.
- Put it all together:
- Pour your warm rhubarb mix into a 1 and a half quart baking dish, spreading it out evenly. Use a big spoon to drop six roughly equal blobs of biscuit dough on top. Leave gaps between them since they'll grow while baking. Sprinkle the last tablespoon of sugar over the biscuit tops.
- Bake it up:
- Put your cobbler in the hot oven and bake for 20 to 25 minutes. It's done when the biscuits turn golden brown and you can see the fruit mix bubbling around the edges.
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My grandma always added a tiny bit of ground ginger to her rhubarb cobbler, which I throw in sometimes for a warm flavor that goes great with the sourness. This recipe takes me back to spring days at her house with baking smells floating through the air and everyone waiting impatiently for it to cool just enough to eat.
Seasonal Variations
Rhubarb is best in spring and early summer, but this cobbler works great with other fruits too. Try mixing half rhubarb and half strawberries in early summer for a classic combo. Later on, try peaches, blueberries or blackberries using the same method. Just tweak the sugar amount based on how sweet your fruit naturally is.
Serving Suggestions
This cobbler tastes best when it's still warm, about 15 minutes after taking it out of the oven. For a real treat, add a scoop of vanilla ice cream on top, which melts a bit into the warm filling and makes a creamy sauce. For morning servings, try a spoon of Greek yogurt instead. It also goes great with an afternoon cup of tea or coffee.
Storage and Reheating
Keep any leftovers in the fridge, covered, for up to three days. The biscuits will get a bit soft but still taste good. To warm up single servings, pop them in the microwave for 30 to 45 seconds. For bigger portions, heat them in a 350°F oven for about 10 minutes until they're warm all through. Don't try freezing this after it's baked because the biscuits will just turn mushy.
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Frequently Asked Questions
- → Can frozen rhubarb work for this?
Absolutely! Just let the frozen rhubarb thaw and remove the extra liquid first. That’ll keep the filling from being too runny.
- → What if there’s no buttermilk handy?
No worries! Combine a tablespoon of lemon juice or white vinegar with two tablespoons of milk. Let it sit briefly, and you’re good to go.
- → How do I avoid dense biscuits?
Gently mix the dough and don’t overdo it. Handling it lightly will help keep the biscuit topping nice and soft.
- → What fruits go well with rhubarb?
Try adding strawberries, apples, or even raspberries. They’ll bring a bit of sweetness to match rhubarb’s tangy kick.
- → How do I keep leftovers fresh?
Place any leftovers in an airtight container and pop them in the fridge—they’ll stay good for three days. Reheat in the oven or microwave when you’re ready to enjoy more.