ROASTED RHUBARB COBBLER
In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- 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 1 1/2 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.
- 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 1/3 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 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
- 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).
- 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.
- Remove pan from oven and use tongs to remove the vanilla bean pods.
- 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.
- 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.
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Tyrin White
[email protected]Overall, I thought this cobbler was just okay.
priscilla alvarez
[email protected]I'm going to try making this cobbler again with some adjustments.
roku_sensei
[email protected]I think this cobbler would be better with a vanilla ice cream topping.
Hermon Girma
[email protected]The streusel topping was a bit dry.
DIESEL
[email protected]This cobbler was a bit too tart for my taste.
Mr Usmani786
[email protected]I'm going to try making this cobbler with other fruits, like strawberries or blueberries.
Shazmeena Mustafa
[email protected]This cobbler is perfect for potlucks and picnics.
Dewan Shrestha
[email protected]I love that this cobbler can be made ahead of time.
Yasry Hamis
[email protected]This cobbler is a great way to use up leftover rhubarb.
Carlos Yoel Garcia Molina
[email protected]I've made this cobbler several times and it's always a hit.
Jana maged
[email protected]This is a classic cobbler recipe that is sure to please everyone.
Michelle Blackmore
[email protected]I made this cobbler with fresh rhubarb from my garden and it was amazing.
Wardiya Hassan
[email protected]This cobbler is perfect for summer when rhubarb is in season.
kray kisto
[email protected]I love the combination of tart rhubarb and sweet streusel topping.
prince ripat
[email protected]This cobbler is easy to make and it's always a crowd-pleaser.
love song
[email protected]I followed the recipe exactly and it turned out perfect. I highly recommend this cobbler.
Sarah Tshilumba
[email protected]I'm not usually a fan of rhubarb, but this cobbler changed my mind. It was so good!
Forhad Chowdhury
[email protected]This is the best rhubarb cobbler I've ever had! The roasted rhubarb gives it such a unique and delicious flavor.
Bereket Titi
[email protected]I made this cobbler for a potluck and it was a huge success! Everyone loved it.
Soman Sabir
[email protected]This cobbler was a hit with my family! The rhubarb was perfectly tart and the streusel topping was crispy and delicious. I will definitely be making this again.