What is Rhubarb Cobbler?

If you’re a fan of desserts that are both fruity and comforting, you’re in for a real treat. Similar to the classic peach cobbler, this recipe makes use of seasonal rhubarb, cooking it down into a deliciously thick, pie-like filling. Instead of a traditional pie crust, we’re topping it with a sweet biscuit dough that’s perfect for soaking up the mouthwatering juices.

Originating in the 1850s, cobblers were initially more akin to pies. However, as the recipe evolved in the early 1900s, many Southern cooks opted for biscuit dough instead of crust. This delightful combination gives cobblers their perfect blend of cake-like tenderness and the sturdy texture akin to biscuits found in strawberry shortcake.

What’s the Difference Between Cobbler, Crisp, and Crumble?

While cobblers are known for their distinctive biscuit or cake-like topping, crisps and crumbles share some similarities but differ significantly in texture and ingredients. According to culinary experts, a crisp features a topping made from flour, butter, sugar, and oats, often baked at high temperatures (like 400°F) until golden. On the other hand, a crumble resembles a crisp but typically lacks oats and isn’t as thick—the ideal texture for a cobbler!

How to Make a Cast Iron Cobbler

This rhubarb cobbler recipe is not just delicious but also incredibly versatile. While a cast iron casserole dish works beautifully, if you don’t have one on hand, feel free to use a Dutch oven or a deep skillet instead.

The beauty of this recipe lies in its simplicity—except for one additional bowl for the dough, everything is prepared right in your cast iron dish!

Step 1: Prepare the Rhubarb

Begin by chopping your rhubarb into 1/4 to 1/2-inch pieces. As you cut, add the pieces directly to the cast iron. Once you’ve finished chopping, sprinkle the sugar and cornstarch over the rhubarb. Gently mix with a spoon until all the rhubarb is well-coated. Allow it to macerate while you work on the dough.

Step 2: Make the Biscuit Dough

Grab that larger bowl and add your dry ingredients for the biscuit dough. Cut the butter into 1/4-inch cubes and rub it into the dry ingredients until crumbly. Then, pour in the milk and mix using a wooden spoon. The dough will be sticky and you should see some clumps of butter; that’s exactly what we want!

Step 3: Assemble and Bake

Now, it’s time to spread the dough over the top of the rhubarb filling. You don’t need to cover the filling completely since it will spread and rise as it bakes.

Transfer your cast iron dish to the oven preheated to 350°F and bake for 45 minutes. Once done, resist the urge to dig in immediately. Allow the cobbler to rest for about 15 minutes. This pause is the perfect opportunity to whip up some homemade whipped cream for serving!

Adding Strawberries

If you fancy a little twist on the classic recipe, consider adding strawberries! For a delightful Strawberry Rhubarb Cobbler, simply mix equal parts of strawberries and rhubarb. I used about 8 cups of rhubarb and didn’t have quite enough strawberries, but I just added what I had on hand—and trust me, it turned out scrumptious!

How to Store Rhubarb Cobbler

Once you’ve savored every last bite of your rhubarb cobbler, remove any leftovers from the cast iron dish and store them in an airtight container—glass is my favorite choice. Although the cobbler may become slightly soggy as the biscuit absorbs moisture from the fruit, I assure you, it will still taste amazing. Store it in the refrigerator for up to four days or freeze it for up to four months—perfect for reliving those summertime flavors in the colder months!

Reheating Your Cobbler

To reheat your cobbler, you can pop it in the microwave or place it in a skillet and heat it in the oven at 350°F for about 10 to 15 minutes.

Other Fruity Desserts You’ll Love!

If you enjoyed this rhubarb cobbler, you might also want to explore other fruity delights like peach cobbler, blueberry crisp, or mixed berry crumble.

Frequently Asked Questions

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb, but it’s best to thaw it and drain any excess liquid to avoid a soggy cobbler.

What if I don’t have a cast iron dish?

No worries! You can use a Dutch oven or a deep baking dish instead. Just make sure it’s oven-safe!

Can I substitute other fruits besides rhubarb?

Absolutely! Feel free to experiment with fruits like peaches, nectarines, or cherries for a different flavor profile.

How do I know when the cobbler is done baking?

The cobbler is ready when the biscuit topping is golden brown and the fruit filling is bubbling around the edges.

Can I make the dough ahead of time?

While it’s best to make fresh dough, you can prepare the dry ingredients ahead of time and mix in the butter and milk just before baking.