Roasted Rhubarb Cobbler

A sweet-tart twist on classic cobbler, featuring tender roasted rhubarb topped with golden, flaky biscuit rounds. Perfect for spring, this dish balances tangy fruit with buttery, lightly sweet biscuits.

Time & Prep

• Prep Time: 30 minutes (plus optional dough chilling: 30 minutes–6 hours)

• Cook Time: 55–65 minutes (roasting + baking)

• Total Time: 1½ hours (excluding optional chilling)

• Servings: 6

Ingredients

Rhubarb Filling

• 1 vanilla bean, split lengthwise (or ½ tsp vanilla paste / 1 tbsp vanilla extract)

• 2 lbs (908 g) rhubarb, trimmed and cut into ½-inch (1.25 cm) pieces (≈7 cups)

• ¾ cup (150 g) granulated sugar

• 1 tsp (5 g) finely grated orange zest (from 1 orange)

• Pinch of kosher salt

Biscuit Topping

• ¾ cup (96 g) all-purpose flour, plus extra for dusting

• 2 tbsp (20 g) granulated sugar

• 2¼ tsp (10 g) baking powder

• Pinch of kosher salt

• 3 tbsp (42 g) cold unsalted butter, cut into ½-inch (1.25 cm) cubes

• ⅓ cup (79 ml) heavy cream (for dough) + 1 tbsp (15 ml) heavy cream (for brushing)

• Demerara sugar, for sprinkling

• Ice cream/whipped cream, for serving (optional)

Instructions

1. Prepare the Rhubarb Filling

Preheat oven to 425°F (220°C). Using a paring knife, scrape the pulp from the vanilla bean (reserve the pod) and add to a 1½-quart gratin dish or 9×9-inch baking pan. Add the vanilla pod, rhubarb, sugar, orange zest, and salt. Toss gently to coat. Let macerate at room temperature while prepping the dough (≈5–10 minutes).

2. Make the Biscuit Dough

By Food Processor:

• Combine flour, sugar, baking powder, and salt in the food processor. Pulse 3–4 times to blend.

• Add cold butter cubes; pulse 5–6 times until butter forms lime-bean-sized crumbs.

• With the machine running, drizzle in ⅓ cup heavy cream. Pulse just until the dough clumps together (do not overprocess).

By Hand:

• Whisk flour, sugar, baking powder, and salt in a large bowl.

• Add butter; mix with fingertips or a pastry blender until butter resembles pea-sized pieces.

• Drizzle in ⅓ cup heavy cream, mixing gently until the dough forms a cohesive lump (avoid overmixing).

3. Chill the Dough (Optional)

Transfer dough to a lightly floured surface. Pat into a 1-inch (2.5 cm) thick rectangle, then divide into 6 equal pieces. Flatten each into a 1-inch thick round. Cover with plastic wrap and chill in the fridge for 30 minutes–6 hours (improves texture and rises evenly during baking).

4. Roast the Rhubarb

Place the rhubarb in the oven and roast 30 minutes, stirring halfway through. The rhubarb should soften, and a thick syrup should form.

5. Assemble & Bake

• Reduce oven to 375°F (190°C).

• Arrange chilled biscuit rounds on top of the roasted rhubarb (leave 1 inch spacing).

• Brush tops with 1 tbsp heavy cream and sprinkle with Demerara sugar.

• Bake 25–35 minutes until biscuits are golden and filling bubbles around the edges.

6. Serve

Let cool 5 minutes, then serve warm with ice cream, whipped cream, or extra heavy cream.

Taste Notes & Variations

• Substitutions: Replace vanilla with ½ tsp vanilla paste or 1 tbsp extract. Swap orange zest for 1 tsp lemon zest (add 1 tbsp lemon juice for brightness).

• Fruit Twists: Add 1 cup blueberries, sliced peaches, or nectarines (reduce sugar by ¼ cup for sweet fruits).

• Texture Tips: For a crispier crust, use egg wash (1 egg + 1 tbsp cream) instead of heavy cream.

Reader Experiences

• "Baked by hand! Rhubarb took 25 minutes—just right. Flaky, sweet-tart perfection."

• "Added blueberries; they dissolved into the syrup, but the flavor was incredible. No thickeners needed!"

• "Substituted nectarines + reduced sugar. Used vanilla paste (cheap!). Phenomenal."

• "Too sweet—rhubarb dried out. Classic crumble or compote is better for me."

Total Time: 1½ hours | Servings: 6