Sure! Here’s a classic rhubarb cobbler recipe—tart, sweet, and topped with a soft, buttery biscuit topping. Perfect for spring and early summer when rhubarb is in season.
Rhubarb Cobbler Recipe
Ingredients
For the filling:
6 cups rhubarb, chopped (fresh or frozen)
1 ½ cups granulated sugar (adjust to taste)
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, enhances flavor)
Pinch of salt
For the cobbler topping:
1 ½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
½ cup milk (whole or 2%)
1 large egg
1 teaspoon vanilla extract
Optional for topping:
Coarse sugar or cinnamon sugar for sprinkling
Instructions
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or similar-sized deep dish.
Make the filling:
In a large bowl, combine chopped rhubarb, sugar, cornstarch, vanilla, lemon juice, and salt.
Mix well and spread evenly in the prepared baking dish.
Make the cobbler topping:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk the milk, egg, and vanilla. Add to the dry mixture and stir just until combined. Do not overmix.
Assemble:
Drop spoonfuls of the cobbler topping over the rhubarb mixture. It won’t cover the entire surface—this is okay.
Optionally sprinkle a little coarse sugar or cinnamon sugar on top for extra crunch and flavor.
Bake:
Bake for 40–50 minutes, until the topping is golden and the filling is bubbly around the edges.
If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.
Cool slightly before serving.
Best served warm with vanilla ice cream or whipped cream.
Storage
Store leftovers covered in the fridge for up to 3 days.
Reheat in the oven or microwave.
