Rhubarb Cobbler With Biscuit Topping
A delicious springtime rhubarb cobbler features cut rhubarb, sugar, butter, cinnamon, and a sweet biscuit topping.
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Instructions
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Preheat the oven to 400 F.
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Combine rhubarb, water, and 3/4 cup sugar in a saucepan; heat until the juices begin to bubble.
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In a small bowl, mix 2 tablespoons cornstarch with the remaining 1/4 cup sugar, then stir in a small amount of hot rhubarb juice to form a paste.
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Stir the cornstarch paste into the hot rhubarb mixture and boil for 1 minute.
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Pour the rhubarb mixture into a greased 8-inch round baking dish, dot with 1 1/2 teaspoons butter, and sprinkle with cinnamon.
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For the biscuit topping, combine biscuit mix and 1 tablespoon sugar in a bowl.
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Add 3 tablespoons melted butter and 1/2 cup milk; mix with a fork until just moistened.
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Drop spoonfuls of the biscuit mixture over the hot fruit, then optionally sprinkle with coarse sugar.
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Bake for 20 to 25 minutes.
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Serve warm with ice cream or whipped cream.