Rhubarb Cobbler – a delicious recipe with refrigerated biscuits, ricotta cheese, rhubarb, almond extract, dessert, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350*.
2
Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
3
Spread ricotta evenly over the biscuit dough.
4
In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
5
Sprinkle dry jello over the rhubarb as evenly as possible.
6
In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
7
Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.
290
kcal
Calories
14
g
Fat
35
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 ounce) can refrigerated biscuits, jumbo (8 count), 1 cup ricotta cheese, 3 cups rhubarb, diced, 1/2 teaspoon almond extract, and more.
Yes, Rhubarb Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
