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Rhubarb Cobbler with Mint

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.


rhubarb cobbler with mint in a round baking dish with a large white metal spoon

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.

rhubarb cobbler with mint in a large round skillet

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.

flour, rhubarb, mint, butter, milk and sugar for rhubarb cobbler with mint

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.

butter and flour in a food processor for cobbler dough
flour crumbled with butter in a food processor
milk with flour and butter in a food processor
cobbler dough in a food processor
cobbler dough in small balls on parchment paper
chopped rhubarb on a round baking dish with sugar and mint
rhubarb and mint baked topped with butter
baked rhubarb topped with cobbler dough in a round baking dish

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.
spoon scooping out rhubarb cobbler  with mint

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!
rhubarb cobbler with mint in a round baking dish

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:

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 Cobbler with Mint

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



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


  • 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


  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

Nutrition Info

  • Per Serving
  • Amount
  • Calories211
  • Protein2 g
  • Carbohydrates27 g
  • Total Fat10 g
  • Dietary Fiber2 g
  • Cholesterol27 mg
  • sodium278 mg
  • Total Sugars11 g

Rhubarb Cobbler with Mint

Questions & Reviews

Join the discussion below.

  • Mary-Katherine Minnis

    If we do not own a food processor but desperately want to try this, what is the best way to do the biscuit part? Mix with a spatula in a bowl and then use a handheld pastry blender to mix in the butter?

    I would just cut the butter in to the dry ingredients and then mix with the wet. Enjoy!

  • Jen

    This was crazy good! I had an abundance of rhubarb in my garden that needed to be harvested. I wasn’t sure at first about the mint but oh my - what a great combo!! I actually added some tired strawberries that I had in my fridge. I also used Bob’s Red Mill Gluten Free 1 to 1 flour to substitute since I’m allergic to gluten. So great! Will make agian and again and again, especially since I have 18 cups of rhubarb now in my freezer!! 😁

    Love to hear this and so glad you were able to make it work for you!