Rhubarb Cobbler

Download PDF

“One little thing can revive a guy, and that is a piece of rhubarb pie / Serve it up, nice and hot / Maybe things aren’t as bad as you thought. Momma’s little baby loves rhubarb Be-Bop-A-Re-Bop Rhubarb Pie”.  Ever since I heard those lines on Prairie Home Companion many years ago, I have been wanting to make rhubarb pie but I have never seen rhubarb in Atlanta.  I was buying grocery in Juneau and there it was rhubarb! So I decided to make some Rhubarb Cobbler.

Rhubarb is so tart and strange and beautiful.  This rhubarb cobbler is juicy, sweet-but-still-tart rhubarb baked underneath a sweet biscuity topping. The one note I’d add is that the proportion of biscuit to fruit is actually quite high. Now I know this sounds like a dream come true for a lot of people, but should you like a little more fruit with your cake, simply double the fruit quantity below, or halve the topping.
Prep Time:  15 Minutes
Cook Time:  35 Minutes
Difficulty:  Easy
Servings:  12

Ingredients for dough

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/4 cup vegetable shortening
  • 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup heavy cream
  • 1 whole egg

Ingredients for rhubarb

  • 4 cups rhubarb, trimmed and cut into 1/2-inch pieces
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar


  1. Preheat oven to 400 degrees.
  2. Put the rhubarb in a shallow 21/2- quart casserole dish and toss with sugar, vanilla, 1/4 teaspoon salt, lemon juice. Allow to macerate 15 minutes and set aside.
  3. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
  4. Beat egg and heavy cream together. Pour into flour mixture and stir with a fork until flour resembles coarse meal.
  5. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle turbinado sugar over the top.
  6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with Serve with ice cream or crème fraîche.

No Comments Yet.

Leave a comment

error: Content is protected !!
Fear Itself Speech essay custom service click through the following www place | Advanced Trading Tools · Learn How to Trade Binære optioner handel click here now
visit their there essay genesis