Easy Rhubarb Cobbler
This rhubarb cobbler is a simple, delicious dessert featuring tart rhubarb filling with a golden, buttery biscuit topping. Perfect for beginners and made in one pan, it's a crowd-pleaser with balanced flavors and minimal fuss.
Equipment
- Cast iron dish
- Large bowl
- Wooden Spoon
Ingredients
Rhubarb Filling
- 8 cups rhubarb cut into 1/4–1/2 inch pieces
- 1 cup white sugar
- 1/4 cup cornstarch
Biscuit Dough
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar (cane)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/3 cup whole milk
Instructions
Preparation
- Preheat oven to 350°F.
- Wash, dry, and dice rhubarb into 1/4–1/2 inch pieces; combine with sugar and cornstarch in cast iron dish.
- Mix flour, sugar, baking powder, and salt; crumble cold butter into the mixture; stir in milk until dough forms.
- Dollop biscuit dough unevenly over rhubarb filling.
- Bake uncovered at 350°F for 45 minutes until golden and bubbling.
- Let cobbler rest for at least 15 minutes before serving.
Notes
Use cold butter for flakier biscuit topping. Let the cobbler rest 15 minutes after baking to allow filling to thicken. Frozen rhubarb can be used if thawed and drained well. Optional variations include adding strawberries, brown sugar, or lemon zest to the recipe.