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.
Servings 8
Equipment
- 1 9 x 11 baking dish
Ingredients
- 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
Instructions
- 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