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Old Fashioned Rhubarb Cobbler

Old fashioned rhubarb cobbler with a tender biscuit topping over bubbling pink rhubarb filling. Rustic golden spoonfuls bake until the fruit bubbles and the topping turns crisp at the edges.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

rhubarb filling
  • 5 cup fresh rhubarb
  • 1.25 cup sugar
  • 3 tbsp cornstarch
  • 0.5 cup water
biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp butter cold and cubed
  • 0.75 cup milk
  • 0.5 sugar for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and butter a 2-quart baking dish.
  2. In the baking dish, combine rhubarb, sugar, cornstarch, and water, then mix well until the fruit is coated.
  3. Whisk together flour, sugar, baking powder, and salt for the topping.
  4. Cut the cold butter into the flour mixture until it looks crumbly.
  5. Stir in the milk until just combined, keeping the dough wet.
  6. Drop spoonfuls of dough over the rhubarb filling, then sprinkle the top with sugar.
  7. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling.
Cool and serve
  1. Cool the cobbler for 15 minutes before serving warm.
  2. Serve warm as desired, such as with vanilla ice cream.

Notes

For the best texture, use cold, cubed butter and don’t overmix the wet dough—its scoopable clumps create the rustic biscuit layer. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the biscuit topping can soften. For a dairy-light swap, use plant-based butter and milk; the topping should still bake up golden.