This flavorful rhubarb cobbler is made quick and easy with biscuit mix. Feel free to use frozen rhubarb in this recipe or add some fresh sliced strawberries to make a strawberry-rhubarb cobbler.
- 1 pound rhubarb, cut into pieces, about 6 medium stalks
- 1 tablespoon water
- 1 cup sugar, divided
- 2 tablespoons cornstarch
- 1 1/2 teaspoons butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
- Biscuit Topping:
- 1 1/2 cups biscuit mix
- 1 heaping tablespoon sugar
- 3 tablespoons melted butter
- 1/2 cup milk
Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge. Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste. Stir cornstarch paste mixture into the hot mixture; boil for 1 minute. Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.
Combine biscuit mix and 1 tablespoon sugar. Add 3 tablespoons melted butter and 1/2 cup of milk; mix with a fork just until moistened. Drop by spoonfuls over the hot fruit mixture. Sprinkle with additional granulated sugar for a little extra sparkle. Bake at 400° for 20 to 25 minutes.
More Rhubarb Dessert Recipes
Rhubarb Dessert Sauce
Rhubarb Pie Recipe
Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Cream Dessert
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