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.