Roasted Rhubarb Cobbler
Published April 21, 2021
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- 1vanilla bean, split lengthwise (or use ½ teaspoon vanilla paste or 1 tablespoon vanilla extract)
- 2pounds rhubarb, trimmed and cut into ½-inch pieces (about 7 cups)
- ¾cup/150 grams granulated sugar
- 1teaspoon finely grated orange zest
- Pinch of kosher salt
- ¾cups/96 grams all-purpose flour, plus more for shaping
- 2tablespoons granulated sugar
- 2¼teaspoons baking powder
- Pinch of kosher salt
- 3tablespoon cold unsalted butter, cut into ½-inch cubes
- ⅓cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
- Demerara sugar, for sprinkling
- Ice cream, for serving (optional)
For the Rhubarb Filling
For the Biscuit Topping
Nutritional analysis per serving (8 servings)
258 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 3 grams protein; 148 milligrams sodium
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
- Step 1
Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1½ quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Step 2
Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in ⅓ cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers — or use a pastry blender — until the largest pieces are the size of peas. Drizzle in ⅓ cup heavy cream a little at a time, mixing until the dough comes together.)
- Step 3
Dump the dough onto a lightly floured surface, and gently pat it together until it’s a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Step 4
Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Step 5
Remove pan from oven and use tongs to remove the vanilla bean pods.
- Step 6
Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Step 7
Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
Private Notes
Comments
From article: . Grated fresh ginger, spices (like a broken-up cinnamon stick or a few cardamom pods) or a dash of orange liqueur are excellent substitutes [for vanilla/zest]. Use them in any combination.
Made this tonight as written except did biscuit topping by hand. My rhubarb only needed 25 minutes to roast. Very good!
I made this with blueberries and it came out wonderfully! Of course, the blueberries pretty much dissolved but the flavor came through bright and strong and the juices formed a syrup without any thickeners.
Overhyped. Rhubarb came dry out of the oven. The orange doesn’t do the rhubarb any good. The cake stuff is dry and uninteresting. I prefer a regular compote or a regular crumble.
I found this too sweet and very one note in terms of flavor. To me, rhubarb needs to be tart! I added several tablespoons of lemon juice and that helped a bit but the rhubarb flavor is just gone from the amount of sugar in the recipe.
I made this with 2 lbs rhubarb and about two cups of strawberries that I added in after the rhubarb had been roasting for the first 30 minutes, then I topped the mixture with the sweet biscuit rounds and put it back in the oven. I didn’t add any extra sugar; it was a perfect balance of sweet and tart in the end. No oranges in the fridge so I used the zest of one lemon instead. A keeper!