This classic American dessert balances the sharp, tart bite of fresh rhubarb with a sweet, buttery biscuit topping that bakes into a golden, craggy crust. The fruit filling becomes a warm, jammy compote that contrasts beautifully with the cold, rich swirls of vanilla bean ice cream. It is the ultimate comfort food for spring and early summer, perfect for family dinners, potlucks, or a cozy weekend treat. The simplicity of the ingredients lets the natural flavor of the rhubarb shine, while the homemade biscuit topping adds a tender, flaky texture that store-bought mixes simply can’t match.
Rhubarb Cobbler With Vanilla Bean Ice Cream
Description
This classic American dessert balances the sharp, tart bite of fresh rhubarb with a sweet, buttery biscuit topping that bakes into a golden, craggy crust. The fruit filling becomes a warm, jammy compote that contrasts beautifully with the cold, rich swirls of vanilla bean ice cream. It is the ultimate comfort food for spring and early summer, perfect for family dinners, potlucks, or a cozy weekend treat. The simplicity of the ingredients lets the natural flavor of the rhubarb shine, while the homemade biscuit topping adds a tender, flaky texture that store-bought mixes simply can't match.Ingredients
Directions
-
Preheat oven to 350&# 194;°F (175ðC) and butter a 9x13-inch baking dish.
-
In a large bowl, combine the chopped rhubarb, 1 1/2 cups of sugar, cornstarch, and water. Stir well until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish.
-
In a separate large bowl, whisk together the flour, remaining 3/4 cup sugar, baking powder, and salt.
-
Cut the softened butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
-
Stir in the heavy cream (or buttermilk) and vanilla extract just until the dough comes together. Do not overmix.
-
Drop generous spoonfuls of the biscuit dough over the rhubarb filling, covering it completely but leaving small gaps for steam to escape.
-
Bake for 40-45 minutes, or until the topping is golden brown and a knife inserted into the center of a biscuit comes out clean.
-
Let the cobbler cool for 10 minutes to allow the filling to thicken slightly.
-
Serve warm, topped with a scoop of vanilla bean ice cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 630.0kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 97.8mg5%
- Total Carbohydrate 135.0g45%
- Dietary Fiber 0.0g0%
- Sugars 135.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover cobbler in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350ðF for 10-15 minutes before serving.
If fresh rhubarb is unavailable, you can use frozen rhubarb, but thaw and drain excess liquid before mixing. You can substitute apple cider vinegar mixed with milk for buttermilk.
For a deeper flavor, add 1 teaspoon of cinnamon or nutmeg to the dry ingredients. Some cooks prefer a crumble topping; substitute the biscuit dough with a mixture of flour, brown sugar, cold butter, and oats.
Ensure your rhubarb is chopped into uniform 1-inch pieces for even cooking. If the filling seems too runny after baking, it will thicken as it cools. For best results, use ripe, tender rhubarb stalks.
