Rhubarb Mint Cobbler

Rhubarb Cobbler with Mint with serving spoon and whipped cream.
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At last, the sun is here. That means Saturday strolls at the farmers’ market where, for a few short weeks, you’ll spy heaps of ruby-hued rhubarb stalks basically begging to be baked into dessert. Our rhubarb cobbler with mint is one of the easiest desserts you can pull together—perfect for those first-of-the-season backyard barbecues and early summer shindigs.

What is Rhubarb?

Would you believe us if we told you rhubarb—with its candy-colored, celery-like stalks—was a member of the buckwheat family? Because it is. And, come late winter through early summer (aka, now!), you’ll spy the stalks at local farmers’ markets, or maybe even in your own garden. But wait—is rhubarb a fruit or a vegetable, you ask? Botanically, it’s a vegetable, though it’s most often eaten with a sweetener (usually sugar) as a fruit. As for the rhubarb taste, it’s kind of like a cross between an underripe Granny Smith apple and a Sour Patch Kid—super tart and just a teensy bit bitter. BUT! Cook rhubarb down with a little bit of sugar and top with a biscuit crust? You pretty much get our favorite rhubarb recipe, ever—the rhubarb cobbler.

What Is a Cobbler?

Imagine if a fruit pie and a biscuity shortcake made a baby. Yup, it’s that good. Now, add some fresh mint and top with an easy cream-and-sugar dough that bakes into a perfectly crunchy golden-brown cap. Tell us more about that cobbler crust recipe, you say? It’s basically biscuit heaven. Just don’t skimp on the butter or cream—now is not the time.

What Makes Our Easy Cobbler the Best Rhubarb Cobbler, Ever?

The crust, for starters. And when it comes to the rhubarb, get as close to garden-grown as you can, whether that be from a farmers’ market or your own backyard. Oh, and our homemade cobbler bakes in 45 minutes, tops.

Fresh chopped rhubarb in a baking dish with mint and sugar.

How To Make a Cobbler:

The old-fashioned rhubarb cobbler recipe of our grandmas’ gardening days wasn’t even a recipe at all—it was simply cobbled together. A literal cobbler, if you will. These days, we much prefer the preciseness of exact measurements, making sure our easy rhubarb cobbler tastes equally delicious each and every time you bake it.

  1. Clean and cut rhubarb, toss with sugar and fresh mint, and bake until bubbly.
  2. Pull out your food processor, pulse together the cream-and-sugar biscuit dough, and form into 12 shaggy discs.
  3. Remove rhubarb from the oven (leave the oven on!), drop biscuits on top, sprinkle with grainy sugar, and bake until browned.  
  4. Serve with ice cream. Because, obvi.
Rhubarb cobbler with mint and linen

Tools You’ll Need to Make Rhubarb Cobbler with Mint:

  • A sharp knife. Because that rhubarb isn’t going to chop itself.
  • A 9x13 baking dish. Or, two 8x8s if your leftover lasagna is hogging the big pan.
  • A food processor. Unless you’re really taking your baking back to the olden days, in which case, you do you!

Other Favorite Rhubarb Recipes We Love:

Rhubarb plant in overdrive? We got you. Here are three more recipes to help make the most of that rhubarb bush overgrowing the garden:

Rhubarb Cobbler with Mint with serving spoon

Best Cobbler You’ve Ever Tasted? Yup.

Our cobbler recipe have you wishing it was fresh rhubarb season all year long? Snap a pic of your own crispy-topped cobbler and tag us @themodernproper and #themodernproper. Just save a spoonful for us!

Rhubarb Mint Cobbler

Serves 12

Filling

5 cups fresh rhubarb stalks
1 cup sugar
1/2 cup chopped, fresh mint leaves
2 tbsp butter

Biscuits

1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
6 tbsp butter
3/4 cup heavy cream
2 tbsp raw sugar for sprinkling

Method

  1. Preheat oven to 400°F.
  2. Wash the rhubarb and trim the tops and bottoms. Slice it into ½ inch pieces. Put in a 9x13 inch baking dish and mix in the sugar and mint. Dot with the butter.
  3. Bake the rhubarb for 20 minutes or until it softens and bubbles around the edges, take it out of the oven, and stir it gently with a rubber spatula.
  4. While the rhubarb is baking, make the biscuits. Put the flour, baking powder, salt, and 3 tablespoons of the sugar in a food processor and turn it on long enough to mix the ingredients. Add the butter and pulse until the largest pieces of butter are smaller than grains of rice. Pour in the cream and pulse just until the dough gathers in clumps. Turn the dough out onto a piece of parchment paper and divide it into 12 equal pieces. Lightly form each piece into a shaggy disk the size of a sausage patty, about 2 ½ inches in diameter.
  5. Arrange the biscuits on top of the hot rhubarb and sprinkle them with the remaining 2 tablespoons of raw sugar. Put the dish back in the oven and bake another 20-25 minutes until the biscuits are a golden brown. Serve the cobbler warm with vanilla or strawberry ice cream, sweetened crème fraîche or fresh whipped cream.

This recipe is adapted from Jerry Traunfeld of The Herb Farm