When cooked into a delicious dessert, rhubarb is one of our favorite summer fruits. We love it in pies, crisps and crumbles, but we think we just found our new favorite: rhubarb cobbler. Cobblers generally consist of a fruit filling that’s covered with a biscuit-like topping and this one is absolutely the best we’ve ever tried. The dough turns out perfectly cakey and buttery and light, and it’s the best complement to the sweet and tart, tender rhubarb.
Again, rhubarb is a favorite of ours, but the thing that surprised us about this dish is that the biscuit topping holds its own against the fruit…they’re both the stars of the (dessert) show! Maybe that’s because of the secret ingredient in the biscuit dough (hard-boiled egg yolks – would you ever have guessed?!), maybe not. One thing’s for sure though, you’ve gotta try this cobbler!
- 1 1/2 cups all-purpose flour
- 1/2-2/3 cup heavy cream
- 2 hard-boiled egg yolks
- 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons sugar, plus 1 tablespoon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 pounds rhubarb, ends removed, finely chopped
- 3/4 cup sugar
- 1 vanilla bean, seeds scraped
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Combine rhubarb, sugar, vanilla seeds, lemon juice, cornstarch and salt. Toss together and set aside.
- For the topping, pulse together the flour, 3 tablespoons sugar, baking powder, hard-boiled egg yolks and salt until coarsely chopped.
- Add in cold, cubed butter and pulse until mixture resembles small pebbles, then slowly pour in heavy cream until dough begins to come together.
Note: start by pouring in 1/2 cup cream. Add more, tablespoon by tablespoon, if dough is too dry.
- Turn dough out on a clean surface and gently pat/roll it into a ball. Refrigerate 15-20 minutes.
- Preheat oven to 350º F.
- Transfer rhubarb mixture to a 9×13-inch baking dish and break off bits of biscuit dough to drop on top of fruit filling.
- Sprinkle remaining 1 tablespoon sugar over the dough and place dish in oven. Bake for 43-46 minutes, or until biscuits are golden brown and rhubarb filling is bubbly.
Recipe adapted from Smitten Kitchen