Easy and Delicious Rhubarb Cobbler Recipe

Get ready to savor the summer with this delightful Rhubarb Cobbler! Combining the tangy goodness of fresh rhubarb with a sweet and tender biscuit topping, this dish is perfect for potlucks, barbecues, or any get-together. Let’s dive into making this crowd-pleaser!

What You’ll Need

Ingredients

For the Filling:

• 8 cups fresh rhubarb, chopped into 1/4 to 1/2 inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup whole milk

Steps to Make Rhubarb Cobbler

1. Prepare the Filling:
   • In a cast iron skillet or casserole dish, add the chopped rhubarb.
   • Sprinkle the sugar and cornstarch over the rhubarb.
   • Stir gently until the rhubarb is well coated. Let it sit while you prepare the biscuit dough.
2. Make the Biscuit Dough:
   • In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
   • Cube the cold butter and use your fingers to rub it into the dry ingredients until you get a coarse mixture.
   • Pour in the milk and mix until just combined. The dough will be sticky with visible chunks of butter.
3. Assemble the Cobbler:
   • Spoon the biscuit dough over the rhubarb filling. It’s okay if the topping doesn’t cover the fruit completely as it will spread during baking.
4. Bake:
   • Preheat your oven to 350°F (175°C).
   • Bake the cobbler for 45 minutes or until the top is golden and the filling is bubbling.
5. Rest and Serve:
   • Let the cobbler rest for 15 minutes before serving. This is the perfect time to whip up some homemade whipped cream if you like.

Adding Extra Flavor

Feel free to jazz up your cobbler by including strawberries! Just substitute half of the rhubarb with strawberries for a delicious Strawberry Rhubarb Cobbler twist.

Storage Tips

• Refrigerator: After it cools, store leftover cobbler in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze it for up to 4 months. Just remember that the biscuit topping may become a bit softer as it absorbs moisture.

Reheating Instructions

To enjoy your leftovers, simply microwave a serving or reheat in a skillet or oven at 350°F (175°C) for about 10-15 minutes until warmed through.

Enjoy the sweet memories and flavors of summer with this delightful Rhubarb Cobbler. It’s sure to become a favorite dessert at your gatherings!