Rhubarb is one of my favorite, favorite things. Rhubarb sauce for ice cream & yogurt, rhubarb crumble bars, raspberry rhubarb crumble, rhubarb pie… You name it. If it’s got the word rhubarb in it, chances are I’m going to love it!
So, naturally I have lots of recipes for rhubarb and never tire of trying out new ones. I have yet to find one I don’t like!
This time I decided to veer away from my usual rhubarb sauce and make a rhubarb cobbler. Sweet biscuits sitting on top of a juicy, bubble pan full of rhubarb… what could be wrong with that picture?!
Nothing apparently. Except when you make a dessert that definitely benefits from a scoop of vanilla ice cream on top and then you realize that you don’t have any. I kind of wanted to cry. ;o)
So, needless to say, I will be eating this again soon… WITH ice cream on top!
- 3/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 hard-boiled egg yolk (No, this is not a typo!)
- pinch of salt
- 1/2 teaspoon cardamom
- 3 tablespoons cold butter, cut into 1/2-inch cubes
- 1/3 cup* heavy cream (*plus a bit more for brushing on top before baking)
- 8 cups rhubarb, trimmed and cut into 1/2-inch pieces (about 2 1/2 pounds)
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 heaping tablespoons cornstarch
- 1 tablespoon coarse sugar (raw or sanding sugar, or even brown sugar would be fine)
In the bowl of your food processor, combine the flour, sugar, baking powder, egg yolk, salt & cardamom. Pulse to combine. (You will no longer be able to see the egg yolk!)
Drop in the butter chunks and quick pulse a few times (touching the button each time like it's a hot potato!) until the mixture resembles coarse, damp sand, with bits of butter still visible. (Don't overdo it!).
Stream in the cream and pulse a few times until the mixture just starts to come together. Dump it into a bowl, or onto a clean surface, and lightly knead a few times until it comes together as a ball.
At this point, you can either press the mixture down into a disk and cut circles out, or as it is you can just use a small scoop and scoop balls onto a parchment lined plate. Press them down slightly, and place the plate into the fridge to chill for at least 20 minutes.
Preheat the oven to 350ºF. In a 9x13" (3 quart) baking dish, or two deep dish pie plates, toss the rhubarb with the rest of the filling ingredients (except for the coarse sugar). Let sit for about 15-20 minutes while the oven preheats.
Take the biscuits out of the fridge and arrange them all over the top of the rhubarb. Brush the tops of the biscuits with the remaining bit of heavy cream and then sprinkle with coarse sugar.
Bake for about 45-55 minutes, until the fruit is bubbling and tender and the biscuits are nicely golden brown. Let cool for a bit so the fruit can thicken up and serve with lots of fresh whipped cream or vanilla ice cream!