Rhubarb Raspberry Cobbler With Cornmeal Biscuits

Name: Rhubarb Raspberry Cobbler With Cornmeal Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds rhubarb, trimmed and cut into 1/4-inch pieces about 6 cups; 2 1/2 cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted; 1 cup plus 2 tablespoons sugar; 2 1/2 tablespoons cornstarch; 1 cup all-purpose flour, more as necessary; ⅔ cup fine cornmeal; 1/4 cup sugar; 1 1/2 tablespoons baking powder; 1/4 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes; ⅔ cup heavy cream, more for brushing

Servings: persons

2 pounds rhubarb, trimmed and cut into 1/4-inch pieces about 6 cups
2 1/2 cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted
1 cup plus 2 tablespoons sugar
2 1/2 tablespoons cornstarch
1 cup all-purpose flour, more as necessary
⅔ cup fine cornmeal
1/4 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
⅔ cup heavy cream, more for brushing

1
Preheat oven to 350 degrees.
2
For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch.
3
Allow mixture to stand while preparing biscuit dough.
4
To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
5
Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture).
6
Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
7
Turn dough onto a lightly floured surface and gently pat it together.
8
Divide it equally into 8 balls, then flatten them slightly into thick rounds.
9
Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
10
Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches).
11
Arrange biscuits on top of filling and brush with cream.
12
Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

714

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds rhubarb, trimmed and cut into 1/4-inch pieces about 6 cups, 2 1/2 cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted, 1 cup plus 2 tablespoons sugar, 2 1/2 tablespoons cornstarch, and more.

Yes, Rhubarb Raspberry Cobbler With Cornmeal Biscuits 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.

That's it — enjoy your meal!