Rhubarb Cobbler

Circle B Kitchen

  • 8 stalks of fresh rhubarb, chopped into 1-inch pieces
  • ¾ cup sugar
  • ¾ cup water
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Rounded 1/2 teaspoon salt
  • 1 1/2 sticks cold unsalted butter, cut into pieces
  • 3/4 cup whole milk
  • 1 teaspoon granulated sugar

Preheat oven to 425°F with rack in middle.

Place the chopped rhubarb in the bottom of a 2-qt. baking dish. In a small saucepan, heat together the sugar and the water to create a syrup and pour that over the rhubarb. It’s OK if it seems a little soup-y, the biscuit topping will absorb the juices as it cools. Place this in the oven for about 12 minutes.

Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.

Remove baking dish from oven and drop 12 mounds of dough onto hot rhubarb.

Sprinkle the dough with a little more sugar and bake the cobbler until the topping is golden, 25 to 30 minutes. Cool for 30 minutes to an hour. The juices will thicken as it cools.