Rhubarb Raspberry Biscuit Cobblers Recipes

RHUBARB-RASPBERRY BISCUIT COBBLERS

Steps:

• Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
• In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
• Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.

RASPBERRY-RHUBARB BISCUIT COBBLERS

Steps:

• Preheat oven to 400 degrees F with rack in center. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
• Brush tops of dough with cream; sprinkle lightly with sanding sugar. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS

Steps:

• 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.
• 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).
• 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.
• 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.
• Scrape filling and accumulated juices into a 2 1/2-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.

ROASTED RHUBARB COBBLER

Steps:

• 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 1 1/2 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.
• 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 1/3 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 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
• 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).
• 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.
• Remove pan from oven and use tongs to remove the vanilla bean pods.
• 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.
• 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.

RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
• In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
• In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
• Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

RASPBERRY-RHUBARB BISCUIT COBBLERS

Steps:

• Preheat the oven to 400°F, with racks in the center and lower third. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together the raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide the filling among six to eight 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Add the yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
• Brush dough with cream. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.
• Cobblers how-to
• This easy, biscuit-style topping is dropped by heaping tablespoons onto the fruit filling before baking.

RHUBARB COBBLER

Steps:

• Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm cobbler into bowls; top with whipped cream.

RHUBARB COBBLER

Steps:

• Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

Steps:

• For Filling:
• Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
• For Topping:
• Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
• Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.