Rhubarb Raspberry Cobbler With Cornmeal Biscuits

By Melissa Clark

Updated August 11, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Cook Time
40 to 45 minutes
Rating
5(619)
Comments
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Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.

Featured in: Seasonal Glories: Rhubarb, 3 Ways

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Ingredients

Yield:8 servings

FOR THE FILLING

  • 2 pounds rhubarb, trimmed and cut into ¼-inch pieces about 6 cups

  • 2 ½ cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted

  • 1 cup plus 2 tablespoons sugar

  • 2 ½ tablespoons cornstarch

FOR THE BISCUITS

  • 1 cup all-purpose flour, more as necessary

  • ⅔ cup fine cornmeal

  • ¼ cup sugar

  • 1 ½ tablespoons baking powder

  • ¼ teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, cut into ½-inch cubes

  • ⅔ cup heavy cream, more for brushing

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

71 grams carbs; 45 milligrams cholesterol; 441 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 5 grams fiber; 278 milligrams sodium; 5 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.

  2. Step 2

    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).

  3. Step 3

    Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.

  4. Step 4

    Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.

  5. Step 5

    Scrape filling and accumulated juices into a 2 ½-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

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Ratings

5 out of 5
619 user ratings
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Comments

Godzilla

Sadly, it only made a single serving.

tme portland

This was great! I altered the recipe a little. I used 4 cups of rhubarb to 4 cups of raspberries that I had mashed and frozen from Oregon's bounty this summer. I added 5 Tablespoons of pearl tapioca as I like my pies and fruit puddings a little more solid. I let it sit ( needs to sit at least a half hour with the tapioca. I used the suggested amount of
sugar. Very nice sweet-with-a bite of tart, desert and easy to make. Served with ice-cream. Lovely.

Nancy

These were the best biscuits I have ever made. The ratio of dry and wet ingredients allowed for an easy light gathering of the dough. Not too wet or dry. Consequently, for once I didn't overwork the dough. I used the food processor for incorporating the cream into the dough rather than stirring it in. The biscuit was light and delicate. I cooked it at 325° in my convection oven for 38 minutes.

DemiB

If you put greek yogurt on it in the morning it counts as a breakfast food! I used haskap berries and rhubarb, reduced the sugar, and used arrowroot to thicken. Delicious!

Jenny

We loved this both as a dessert and a breakfast. The cornmeal in the biscuit really adds something to the overall taste! We used rhubarb, blueberries and strawberries. I think the recipe could be adapted to any kind of fruit. It was slightly more watery than it should be due to the strawberries, I would add a bit of cornstarch next time if using watery fruit. We did put cream on top of the biscuits but this got brown very quickly, so I had to pull them out of the oven before the bottom of the biscuit cooked through. Would skip the cream next time to be able to bake the biscuits longer. Will make it again!

Rosanne Bernardy

My new favorite dessert. So delicious!!

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