Sweet Rhubarb Cobbler (Print Version)
# Ingredients:
→ Rhubarb Blend
01 -
4 cups of chopped rhubarb
02 -
3/4 cup of granulated sugar
03 -
1/2 cup water, split into portions
04 -
1 tablespoon of starch (cornstarch)
→ Biscuit Layer
05 -
1 cup all-purpose flour
06 -
3 tablespoons of chilled butter
07 -
1/3 cup granulated sugar
08 -
1 tablespoon extra sugar (for topping)
09 -
1 teaspoon of rising powder
10 -
1 egg, lightly whisked
11 -
3 tablespoons of buttermilk
# Instructions:
01 -
Turn your oven on and heat it up to 400°F.
02 -
Combine rhubarb with sugar and just enough water to keep it from burning. Heat it on medium-high until it starts boiling, then lower the temperature. Cook for around 4-5 minutes until the rhubarb softens a bit.
03 -
Stir 1/4 cup water into the cornstarch. Add a little hot liquid from the rhubarb to this starchy mix, then pour everything back into the pot with the rhubarb. Cook, stirring constantly, until it bubbles and thickens. Let it cook for another couple of minutes, then pull it off the heat.
04 -
In a bowl, stir together the flour, baking powder, and 1/3 cup sugar.
05 -
Cut chunks of butter into the dry flour mix until it looks crumbly. In another bowl, whisk together the egg and buttermilk before gently combining them with the dry ingredients. Don't overmix—just stir until it holds together.
06 -
Spread the warm rhubarb filling into a 1 1/2 quart dish. Use a spoon to drop six mounds of biscuit dough on top. Sprinkle the last tablespoon of sugar over the dough. Bake for 20-25 minutes until the biscuits are cooked through and the fruit mixture is bubbling.