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Rhubarb Cobbler

Rhubarb's season has arrived, and the sour sweet fruity rhubarb stalks taste like a tonic made by elves to welcome Spring. I welcome the Season with Rhubarb Cobbler. The recipe is easy so make, and it looks as delicious as it taste. Make it now and make it often since rhubarb's season ends in June.
Prep Time : 25 minutes
|
Cook Time : 25 minutes
|
Servings : 8

Rhubarb & Honey Cobbler

Rhubarb is busting out all over for those of us fortunate enough to grow or access a neighbors rhubarb plant.   

How do you like to cook rhubarb? First rhubarb requires cooking for most of us since it’s a sour tasting vegetable (yes) although with a fruity flavor when cooked with a small amount of sugar or best of all, honey.  

I like rhubarb in a sauce, in a crisp, and, best-of-all, I make a Rhubarb Cobbler. A cobbler frames the delicious saucy sweet and sour rhubarb with a crisp yet soft biscuit.   

Make this recipe with ease, serve it warm or chilled, and for breakfast, mid-day snack or after dinner dessert. Rhubarb Season peaks in May so now is the time to enjoy Rhubarb & Honey Cobbler!
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Rhubarb Cobbler

Rhubarb's season has arrived, and the sour sweet fruity rhubarb stalks taste like a tonic made by elves to welcome Spring. I welcome the Season with Rhubarb Cobbler. The recipe is easy so make, and it looks as delicious as it taste. Make it now and make it often since rhubarb's season ends in June.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert, easy
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 1 9 x 11 baking dish

What You'll Need:

  • 6 cups rhubarb sliced in 1/2 inch pieces 2 lbs. rhubarb
  • ¾ cup honey
  • 2 Tb honey for drizzle following the baking process
  • 2 Tb cornstarch
  • 2 Tb instant tapioca

For the Dough

  • 1 cup all-purpose flour
  • 1 Tb brown sugar
  • 2 tsp Baking Powder
  • ¼ tsp Kosher salt
  • 3 Tb chilled unsalted butter, diced
  • ⅓ cup milk

How To Prepare:

  • Preheat oven to 350 F
  • In a medium bowl toss rhubarb, honey, cornstarch, and tapioca. Let stand for 15 minutes, stirring 2 or 3 times

For the Dough

  • In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a pastry blender or fork or your fingers, cut butter into the mixture until incorporated and crumbly. Drizzle milk evenly over the top of the flour mixture then stir together until evenly moistened. .Do not over mix. Dough will be thick.

To assemble the cobbler

  • Transfer rhubarb to a baking dish. Using a spoon drop dough onto top of rhubarb filling, dividing evenly into mounds. Bake for 40 minutes until biscuits are brown and rhubarb mixture thick and bubbly. Cool for 20 minutes and serve.
  • Drizzle 2 Tb honey over the rhubarb and biscuit for added flavor