Traditional Rhubarb Cobbler

This Traditional Rhubarb Cobbler is a delightful dessert that features the tartness of rhubarb beautifully balanced with a sweet, buttery biscuit topping. Perfect for spring gatherings and summer picnics, this dessert captures the essence of homemade comfort with a touch of nostalgia.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

4 cups rhubarb, sliced

1 cup granulated sugar

2 tbsp all-purpose flour

1 tsp lemon zest

1 cup all-purpose flour (for topping)

1/4 cup granulated sugar (for topping)

1 tsp baking powder

1/4 tsp salt

1/4 cup unsalted butter, chilled and diced

1/2 cup milk

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, mix the sliced rhubarb with 1 cup of sugar, 2 tbsp of flour, and lemon zest. Pour the mixture into a greased 9x9 inch baking dish.

3. In another bowl, combine 1 cup of flour, 1/4 cup of sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.

4. Stir in the milk just until moistened and spoon the batter over the rhubarb mixture.

5. Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.

6. Allow to cool slightly before serving.

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

To reheat, warm in a preheated oven at 300°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.