Best 3 Rhubarb Raspberry Cobbler With Cornmeal Biscuits Recipes
Indulge in a delightful culinary journey with our tantalizing Rhubarb Raspberry Cobbler with Cornmeal Biscuits, a harmonious blend of tart and sweet flavors. This classic dessert features a vibrant filling of juicy rhubarb and raspberries, perfectly complemented by a golden-brown crust made from a combination of all-purpose flour and cornmeal. Experience the perfect balance of textures as the tender, flaky biscuits crumble upon your palate, creating a symphony of flavors and textures. This recipe includes detailed instructions for making both the cobbler filling and the cornmeal biscuit topping, ensuring a hassle-free baking experience. Additionally, discover variations such as the Gluten-Free Rhubarb Raspberry Cobbler and the Vegan Rhubarb Raspberry Cobbler, catering to diverse dietary preferences and ensuring everyone can relish this delectable treat.
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RHUBARB-RASPBERRY BISCUIT COBBLERS
The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
- In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
- In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
- Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.
OLD FASHIONED RHUBARB COBBLER
My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!
Provided by Rae
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into the bottom of a 9x13-inch baking dish.
- Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
- Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
- Bake in the preheated oven until cobbler is lightly browned, about 1 hour.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g
STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING
Categories Bread Dessert Bake Low Fat Strawberry Cornmeal Spring Summer Rhubarb Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Filling:
- Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
- For Topping:
- Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
- Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Tips:
- To save time, use frozen rhubarb and raspberries. Just be sure to thaw them before using.
- If you don't have cornmeal, you can use all-purpose flour instead.
- For a sweeter cobbler, add 1/2 cup of sugar to the fruit filling.
- If you like a crispy biscuit topping, brush the biscuits with melted butter before baking.
- Serve the cobbler with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This rhubarb raspberry cobbler with cornmeal biscuits is a delicious and easy-to-make dessert that is perfect for any occasion. The tartness of the rhubarb and the sweetness of the raspberries complement each other perfectly, and the cornmeal biscuits add a delightful crunch. Whether you serve it warm with a scoop of ice cream or cold with a dollop of whipped cream, this cobbler is sure to be a hit.
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