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Rhubarb Cobbler with Mint

rhubarb cobbler with mint in a round baking dish with a large white metal spoon
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

Rhubarb Filling

  • 5 cups chopped, fresh rhubarb
  • 1 cup granulated sugar
  • ¼ cup chopped fresh mint
  • 2 tablespoons unsalted butter, diced

Topping

  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup granulated sugar
  • 6 tablespoons unsalted butter, diced
  • ¾ cup heavy cream
  • 2 tablespoons raw sugar (turbinado or demerara)

For Serving (optional)

  • Flaky salt
  • Vanilla or strawberry ice cream
  • Crème fraîche
  • Whipped cream

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Add the rhubarb, sugar, and mint to a 9 x 13-inch baking dish. Stir to combine. Dot with butter.

  3. Bake the rhubarb mixture for 20 minutes or until it softens and bubbles around the edges. Remove the rhubarb from the oven. Stir gently with a spoon or spatula.

  4. Meanwhile, make the topping. Add the flour, baking powder, salt, and sugar to a food processor and pulse to combine. 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 comes together. Turn the dough out onto a piece of parchment paper and divide it into 12 equal pieces. Using your hands, shape each dough piece into a shaggy disk about 2½ inches in diameter.

  5. Arrange the biscuits on top of the hot rhubarb and sprinkle with raw sugar. Return to the oven and bake for another 20-25 minutes or until the biscuits are golden brown.

  6. Sprinkle with flaky salt, if using. Serve the cobbler warm with vanilla or strawberry ice cream, crème fraîche or whipped cream, if desired.


This recipe is adapted from Jerry Traunfeld of The Herb Farm