Rhubarb Cobbler

This rhubarb cobbler has a delicious rhubarb filling and buttery biscuit dough topping. Bake until hot and bubbling for a gorgeous springtime dessert.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 218 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 large egg
• 4 cups chopped rhubarb
• 1 tablespoon butter, diced
• 3 tablespoons white sugar, divided
• 0.25 cup milk
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 1.5 teaspoons baking powder
• 0.25 cup cold butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.

Step 2

Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.

Step 3

Make the filling: Mix together sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.

Step 4

Make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.

Step 5

Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.