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Rhubarb Cobbler with Mint

  • Serves: 10
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 211
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Ingredients

Filling

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

Biscuits

  • 1 1/2 cups 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 spoon or spatula.
  4. While the rhubarb is baking, make the biscuits. Put the flour, baking powder, salt, and sugar in a food processor and pulse 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