Rhubarb cobbler recipe with fresh peaches & cherries

May 29, 4:47 AMProvidence Food ExaminerDonna Diegel

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Fresh Rhubarb Cobbler Recipe

Learn how to make this quick & easy cobbler baked with fresh seasonal fruit and spices bubbling up under a sweet biscuit top. Make sure to have plenty of ice cream on hand for this classic summer treat! 

How To Use Fresh Rhubarb

Rhubarb is in season right now, and you'd be a lucky baker to have a huge rhubarb plant growing in your garden! But, how do you use fresh rhubarb? Cut ripe rhubarb stalks close to the bottom of the plant, leave some showing to continue growing. Cut the leaves off the stalks, they're toxic, don't eat them. Cut the rhubarb in one inch pieces for cobblers, pies, general baking and stewing. There's no need to pull the strings off the stalks if you're going to cut them this small.

Mix Tart Rhubarb with Sweet Fruit

Rhubarb is a very tart fruit, and needs a good bit of sugar or honey to make it palatable. For most baked goods, rhubarb is mixed with sweeter fruits like strawberries, peaches, cherries, etc., to take the edge off the tartness. This cobbler recipe is a good example where mixing other fruits will make a tasty dessert. Experiment with various fruit - firm berries and fleshy fruits, like peaches, plums, nectarines, apples, cherries and blueberries, all complement the tart rhubarb.

Rhubarb Cobbler Recipe

• 5 cups total fruit (rhubarb, cut in 1" pieces, mixed with peaches & cherries, or your favorite fruit), see above
• 3/4 - 1 cup sugar, depending on how much rhubarb you use
• 2 Tablespoons cornstarch
• 1/2 teaspoon ground cardamom, optional
• 1/2 teaspoon ground nutmeg, optional
• Grated zest of 1/2 lemon

Rhubarb Cobbler Biscuit Top

• 2 cups flour
• 1 heaping tablespoon baking powder
• 3 Tablespoons white sugar
• 1 Tablespoon packed light brown sugar
• 1/2 tsp salt
• 3/4 stick (6 tablespoons) cold, unsalted butter, cut into little bits
• 3/4 cup heavy cream
• 1/4 teaspoon ground nutmeg

How To Make a Fresh Rhubarb Cobbler

• Preheat oven to 375 degrees F. Grease a 9" deep dish pie pan or baking dish.
• Mix rhubarb, sugar, cornstarch, spices and lemon or lime zest together and pour into the baking dish.
• Mix flour, baking powder, sugars and salt together in a medium bowl.
• Cut in butter with a pastry blender, two knives or a fork, and mix until dough looks like the size of small peas or corn flakes. Add heavy cream and nutmeg and mix only until dough comes together to make a soft and sticky ball.
• Turn out onto floured surface and pat dough into a round circle. Place the dough on top of the fruit filling and cut a small slit in the top for a vent hole. Do not crimp the dough, but make sure it covers the fruit.
• Brush a bit of cream or milk on top of the dough and sprinkle with sugar.
• Bake at 375 degrees for about 60-75 minutes, or until dough is lightly browned and juices are bubbling through the vent and around the edges.
• Let cool for 30 minutes or more before serving. Watch out! The hot fruit filling will burn the roof of your mouth if eaten right out of the oven!
• Serve with whipped cream or your favorite flavor ice cream.
• Serves 6-8.