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Rhubarb Cobbler 2026 03 06 231247 819x1024 1

Rhubarb Cobbler

A comforting dessert that perfectly balances sweet and tart flavors, making it an easy and crowd-pleasing solution for weeknight dinners and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 4 cups fresh rhubarb, chopped Fresh rhubarb is tart and vibrant; frozen can also be used.
  • ¾ cup granulated sugar Can be reduced for lower sweetness.
  • 2 tablespoons cornstarch Acts as a thickener for the rhubarb mixture.
  • 1 tablespoon water Helps dissolve the cornstarch.
  • 1 tablespoon unsalted butter, diced Adds richness to the filling.
  • 1 teaspoon cinnamon For a warm spice kick that complements the rhubarb.
Biscuit Topping
  • 1 cup all-purpose flour The base for your biscuit topping.
  • 3 tablespoons granulated sugar, divided Sweetens the topping; consider coconut sugar for a healthier alternative.
  • 1 ½ teaspoons baking powder Gives the biscuit topping loft.
  • ¼ teaspoon kosher salt Enhances flavors.
  • ¼ cup unsalted butter, cold, cubed Use cold for a better biscuit texture.
  • ¼ cup milk Can be replaced with almond or oat milk for dairy-free options.
  • 1 large egg Binds the topping; for a vegan alternative, use a flax egg.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Rub the bottom and sides of a 9- to 10-inch baking pan with butter.
  3. In a medium saucepan over medium-high heat, stir together chopped rhubarb, ¾ cup sugar, cornstarch, and water. If using frozen rhubarb, cook on low heat initially.
  4. Bring to a boil, stirring constantly for about 1 minute. Remove from heat and transfer to the prepared baking pan.
  5. Sprinkle diced butter and cinnamon over the rhubarb mixture.
Biscuit Making
  1. In a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder, and salt.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Stir in milk and egg until a shaggy dough forms.
  4. Spoon tablespoon-sized dollops of the biscuit topping evenly over the rhubarb mixture.
  5. Sprinkle the remaining 2 tablespoons sugar over the biscuits and rhubarb.
Baking
  1. Bake for 20 to 25 minutes until biscuits are golden brown and filling is bubbly.
  2. Allow to cool for at least 10 minutes before serving.

Notes

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to three days.