Rhubarb Cobbler
With tangy, sweet rhubarb and an irresistible cinnamon sugar biscuit topping, this rhubarb cobbler just begs for a scoop of cold ice cream.
Servings: 6
Calories: 399kcal
Ingredients
Rhubarb Filling
- 2 pounds rhubarb about 6 cups, sliced into ½-inch pieces
- 1 tablespoon fresh lemon juice
- ⅔ cup white sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cardamom (cinnamon may be substituted)
Crust Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter cold and grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. In a large bowl, combine the rhubarb, lemon juice, sugar, cornstarch, and cardamom. Stir to coat and then pour into a 1.5-2 quart (8-9" size) baking dish. Bake the filling for 10 minutes.
- While the filling is in the oven, combine the flour, brown sugar, baking powder, and salt in a bowl and whisk to combine. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the rhubarb mixture from the oven and drop the topping over the warm filling in spoonfuls. (I like to use my smallest cookie scoop to do this.)
- Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Serve warm or at room temperature.
Nutrition
Calories: 399kcal | Carbohydrates: 72g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 367mg | Potassium: 492mg | Fiber: 4g | Sugar: 48g | Vitamin A: 505IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 2mg