How to Make Rhubarb Cobbler: Rhubarb Cobbler Recipe
Written by MasterClass
Last updated: May 28, 2022 • 3 min read
If you’re looking to mix up your repertoire of rhubarb recipes beyond the usual strawberry rhubarb pie, this rhubarb cobbler will become a welcome addition to your summer menu. All you need to make this rustic rhubarb crisp are some fresh rhubarb stalks from the grocery store (or the farmer’s market during rhubarb season from early spring to early summer) and some kitchen staples you probably already have in your pantry.
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What Is a Rhubarb Cobbler?
Rhubarb cobbler is a rustic baked dessert that pairs the subtle tartness of rhubarb stalks with a golden brown semi-sweet biscuit dough for a perfect summer treat. The rhubarb plant (a species of rheum) grows edible deep red stalks that can be stewed, pureéd, or baked with sweet ingredients like strawberry or sugar to add a tart flavor to desserts. Rhubarb is also a key ingredient in a number of baked treats like strawberry rhubarb pie or rhubarb cobbler.
Rhubarb cobbler is an easy dessert that varies from pie in its more relaxed and flexible format, which requires a less precise baking process. Cobbler gets its name from the formation of the topping, which is dropped in dollops over the fruit in a pattern that resembles a cobblestone street. Other popular variations of cobbler include peach cobbler, blueberry cobbler, apple cobbler, and blackberry cobbler.
5 Tips for Making Rhubarb Cobbler
Tart rhubarb can be cooked into a number of sweet desserts. You can combine stewed rhubarb with a variety of fruits to make a sweet yet tart rhubarb jam, rhubarb sauce, compote, or chutney. When it comes to making a simple rhubarb cobbler, there are a few rules of thumb you should follow.
- 1. Use fresh or frozen fruit. While fresh, in-season rhubarb will produce the best tasting cobbler, this dish can be made year-round by substituting an equal amount of frozen rhubarb. There’s no need to thaw the frozen fruit before you bake it.
- 2. Starch is key. Due to the high moisture content of rhubarb, it’s important to add starch like baking powder or cornstarch to absorb some of the fruit’s juices. This will prevent your dessert from getting soggy.
- 3. Use a food thermometer. The only way to ensure the cobbler topping is fully cooked is to use a thermometer. Once the topping is golden brown, insert the thermometer through the thickest part of the dough to take the temperature. When your thermometer reaches 200 degrees Fahrenheit, your cobbler is ready.
- 4. Customize the flavor. You can add various spices, extracts, and herbs to your rhubarb cobbler to mix up the flavor profile. Experiment with supplemental ingredients like thyme and fresh lemon juice for tasty variations on this dish.
- 5. Make individual portions. For a crowd-friendly option, portion the cobbler out into individual ramekins before baking.
Rhubarb Cobbler Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
For the filling:
For the topping:
- 1
Preheat the oven to 380 degrees Fahrenheit.
- 2
Combine the chopped rhubarb, sugar, butter, cornstarch, and cinnamon in a medium bowl. This will be the rhubarb filling mixture for your cobbler. Stir the rhubarb mixture to incorporate the ingredients and set aside.
- 3
In a large bowl, combine the dry ingredients for the topping. Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter to the flour mixture, working it in with your hands as you go until it has reached the texture of coarse bread crumbs.
- 4
In a small bowl or measuring cup, whisk together the egg, vanilla extract, and ½ cup of the buttermilk.
- 5
Add the liquid ingredients for the topping to the flour mixture for the topping, and stir with your hands or a rubber spatula until combined.
- 6
Transfer the rhubarb filling to a 9”x13” baking dish, and spread the fruit out into a single layer.
- 7
Tear off a palm-sized piece of dough and place it over the rhubarb layer. Continue this process with the remaining dough, leaving space between the pieces to create a cobbled effect.
- 8
Brush the top of the dough with the remaining buttermilk then sprinkle with the Demerara sugar.
- 9
Bake the cobbler until the top of the dough is golden brown and the juices are thick and bubbling, about 45 minutes.
- 10
Remove the pan from the oven. Let the cobbler cool slightly before serving with a dollop of whipped cream or a scoop of vanilla ice cream.
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