Roasted Rhubarb Cobbler
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1vanilla bean, split lengthwise (or use ½ teaspoon vanilla paste or 1 tablespoon vanilla extract)
- 2pounds rhubarb, trimmed and cut into ½-inch pieces (about 7 cups)
- ¾cup/150 grams granulated sugar
- 1teaspoon finely grated orange zest
- Pinch of kosher salt
- ¾cups/96 grams all-purpose flour, plus more for shaping
- 2tablespoons granulated sugar
- 2¼teaspoons baking powder
- Pinch of kosher salt
- 3tablespoon cold unsalted butter, cut into ½-inch cubes
- ⅓cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
- Demerara sugar, for sprinkling
- Ice cream, for serving (optional)
For the Rhubarb Filling
For the Biscuit Topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
258 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 3 grams protein; 148 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1½ quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Step 2
Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in ⅓ cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers — or use a pastry blender — until the largest pieces are the size of peas. Drizzle in ⅓ cup heavy cream a little at a time, mixing until the dough comes together.)
- Step 3
Dump the dough onto a lightly floured surface, and gently pat it together until it’s a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Step 4
Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Step 5
Remove pan from oven and use tongs to remove the vanilla bean pods.
- Step 6
Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Step 7
Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
Private Notes
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Cooking Notes
Hope
From article: . Grated fresh ginger, spices (like a broken-up cinnamon stick or a few cardamom pods) or a dash of orange liqueur are excellent substitutes [for vanilla/zest]. Use them in any combination.
Meredith
Made this tonight as written except did biscuit topping by hand. My rhubarb only needed 25 minutes to roast. Very good!
Kathy
I made this with blueberries and it came out wonderfully! Of course, the blueberries pretty much dissolved but the flavor came through bright and strong and the juices formed a syrup without any thickeners.
Nicole
I tried this with frozen rhubarb. I mixed up the first ingredients, then macerated in the oven at 275 degrees until thawed. Completed recipe as listed otherwise (maybe added extra time to the roasting process?) and it is delicious. I worried it would be soupy because of the frozen rhubarb and almost added a thickener half way through—so thankful I didn’t! Came out beautifully thick and rich.
Allan
Our rhubarb is at least a week away from picking size, but this looks like a winner. I imagine that one could treat it much like strawberry shortcake, making the rhubarb and biscuits separately.
Tom
I would grind some oats in a blender or food processor and use them in place of the wheat flour. Everyone I serve it to likes it better than when it's made with wheat flour.
lee
I guess you could make this ahead? Not days of course just hours. At least roast the rhubarb. Maybe warm up after completed.
carole
Suggest assembling biscuits ahead of time as indicated in recipe and roasting rhubarb closer to serving time.
Casper Pike
THIS IS FANTASTIC!!! Making the biscuit dough is so much easier than pie crust (my Achilles Heel) Roasted Rhubarb is so good. I think I will do this versus stewing Rhubarb. Orange zest is MANDATORY!!!!
NANCY SUNDAL
I tried baking the biscuits separately (at 5000 ft altitude ). They only needed about 15 minutes. They were delicious, and quite sweet. I would put in half the sugar when I cook them with the rhubarb compote.
Casper Pike
1/2" works well, No big chunks. Creates a smooth silky result, you know it is Rhubarb but not big chunks. It is not the first time I have seen "Food Stylist" deviate from the recipe. Most times I ignore, but sometimes based on comments, the Stylist gets it right.
ncm
Don’t use vanilla!
Dan
My guess is that most stores in the US will sell the rhubarb by the pound, but kitchen scales can easily be set to US or metric, and the metric measurement for flour and sugar (grams) is more precise.
Beth
Not likely. The properties of sugar (sucrose = glucose + fructose) are needed to encourage the rubarb to release liquid (the maceration step) and for syrup formation. It will still be tasty but it won't get syrupy or caramelize much without the glucose. Pectin and Splenda, which is heat stable (I'm not sure about stevia and erythritol, which gives many people including me GI distress) may help thicken but it won't resemble the original. The biscut topping is a diabetes no-no no matter what.
Margaret
I usually notice the rich flavour of a vanilla pod. I used one as instructed, but couldn't detect the flavour at all. It probably is in the mix, but for the cost of a vanilla pod it would probably be almost as delicious without. The orange flavour on the other hand is nicely present.
Mygirlscats
I made this with 2 lbs rhubarb and about two cups of strawberries that I added in after the rhubarb had been roasting for the first 30 minutes, then I topped the mixture with the sweet biscuit rounds and put it back in the oven. I didn’t add any extra sugar; it was a perfect balance of sweet and tart in the end. No oranges in the fridge so I used the zest of one lemon instead. A keeper!
samantha
For a half portion I reduced the sugar to 1/4 cup. Would reduce sugar for biscuits next time too. With the thin farmers market rhubarb it was done cooking at 30 min so next time would just cook for 10-15 min before adding biscuits. Biscuits also need closer to 35 min, mine were underdone at 25-30 min.
Wendy
This was so good! I didn’t have an orange so used lemon zest. Next time I will double the filling.
Lucy
This is a fantastic use of Rhubarb. I didn’t have an orange handy so I used Lemon Zest instead and it was just delicious. Highly recommend making this recipe for a sweet, tangy treat.
ME
Bought 2.47 lbs of rhubarb and used almost all after trimming. Next time use more rhubarb and a little less sugar.
Colleen
Absolutely divine!
rachel
Dead simple and so good! No need to break out the food processor for the biscuits, washing it would be more effort than just mixing them together. Careful not to overwork them, totally fine if they’re shaggy. Seemed like not much dough but they rose really well!
SS
This was so so yummy! The biscuits in particular were fantastic and I'm no expert biscuit maker. Like other commenters I cut the rhubarb into small pieces to aid chewing and swallowing lol. Also I halved the sugar in all components.
Bougeotte
I have in my freezer some stewed rhubarb from which I extracted a lot of syrup (of which about 12 oz is also frozen). Wondering whether I could use one or both up in this recipe. Any guesses?
Lydia
Loved this recipe, easy and so delicious. Could I freeze the roasted rhubarb and thaw/roast till bubbly to serve when rhubarb is no longer in season? Cut down roasting time, freeze and finish roasting prior to serving?
Deb
The photo shows long cuts of rhubarb, not half inch?
Madeline
I like the rhubarb intensity, but it did come out too soupy the first time. Second time i made it, I added a tbsp of corn starch mixed with juice from the macerating when I stirred it at 15 minutes.
CJ
I made this with about 1 1/3lb rhubarb and 1lb strawberries, cutting the sugar to 1/2 cup. I didn't have an orange & added a tablespoon of triple sec with the vanilla (I used homemade extract). So good I almost cried.
Norma T
Can one use store bought biscuit topping (Pillsbury Buttermilk comes to mind) ? I don't have a pulsing food processor and wonder how else to make this topping.
Russell Cherrin ,Perth,Western Australia.
I cut and wash/drain the rhubarb then cook in a covered saucepan over low heat until juice runs and rhubarb is soft then add sugar and remove cover, turn up flame until thickened. One benefit of doing it this way is that any discoloured saucepans will shine like new because of the effect of the cooked rhubarb on the metal. I cook the biscuits separately and add when serving.
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