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Old Fashioned Rhubarb Cobbler

Old fashioned rhubarb cobbler with a golden, rustic biscuit topping over bubbling pink rhubarb filling. Spoon it warm with a slightly crisp top and tender fruit center.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 5 cup fresh rhubarb
  • 1.25 cup sugar
  • 3 tbsp cornstarch
  • 0.5 cup water
For biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp butter cold and cubed
  • 0.75 cup milk
  • 0.25 sugar for sprinkling

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the dish
  1. Preheat oven to 375°F and butter a 2-quart baking dish.
Make the rhubarb filling
  1. Combine rhubarb, sugar, cornstarch, and water in the baking dish and mix well.
Make the biscuit topping
  1. Whisk together flour, sugar, baking powder, and salt until evenly combined.
  2. Cut in cold butter until the mixture looks crumbly.
  3. Stir in milk until just combined (dough will be wet).
Assemble and bake
  1. Drop spoonfuls of dough over the rhubarb filling, leaving space between each scoop.
  2. Sprinkle topping with sugar for a lightly crisp, golden finish.
  3. Bake for 40-45 minutes until the topping is golden and the filling is bubbling.
Cool and serve
  1. Cool for 15 minutes before serving warm, letting the filling thicken slightly as it sets.

Notes

Pro tip: use cold cubed butter and handle the topping just until combined so it bakes up tender and biscuit-like instead of dense. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the rhubarb texture can get watery after thawing. For a lighter option, replace half the butter with an equal amount of cold nonstick baking spread (keep it cold for the same crumbly texture).