Best 7 Rhubarb Raspberry Cobbler With Cornmeal Biscuits Recipes

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Rhubarb raspberry cobbler with cornmeal biscuits is a classic dessert that combines the tartness of rhubarb with the sweetness of raspberries. The cobbler is topped with a layer of buttery cornmeal biscuits, which adds a crispy and savory element to the dish. This cobbler is perfect for summer gatherings and potlucks, as it is easy to make and can be served warm or cold. The combination of rhubarb, raspberries, and cornmeal biscuits is a delicious and unique flavor combination that is sure to please everyone at your table.

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RHUBARB-RASPBERRY BISCUIT COBBLERS



Rhubarb-Raspberry Biscuit Cobblers image

The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 14

1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
2 pints (about 12 ounces) fresh raspberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
Freshly grated zest and juice of 1/2 lemon
1/2 teaspoon, plus a pinch coarse salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup plain yogurt
2 to 3 tablespoons heavy cream
Creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
  • In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
  • Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS



Rhubarb Raspberry Cobbler With Cornmeal Biscuits image

Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.

Provided by Melissa Clark

Categories     weekday, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 pounds rhubarb, trimmed and cut into 1/4-inch pieces about 6 cups
2 1/2 cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted
1 cup plus 2 tablespoons sugar
2 1/2 tablespoons cornstarch
1 cup all-purpose flour, more as necessary
2/3 cup fine cornmeal
1/4 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup heavy cream, more for brushing

Steps:

  • Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
  • To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
  • Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
  • Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
  • Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 5 grams, Carbohydrate 71 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 38 grams, TransFat 0 grams

RHUBARB COBBLER



Rhubarb Cobbler image

My family really loves this recipe. Hope you have good luck with it!

Provided by J. Saunders

Categories     Desserts     Cobbler Recipes     Rhubarb Cobbler Recipes

Time 20m

Yield 9

Number Of Ingredients 14

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, beaten
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
  • In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
  • In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
  • Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Provided by ELLeDoux

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½ lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2 eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g

RASPBERRY-RHUBARB BISCUIT COBBLERS



Raspberry-Rhubarb Biscuit Cobblers image

Categories     Cake     Bake     Raspberry     Rhubarb     Pastry

Yield makes 6 to 8

Number Of Ingredients 13

2 pints (about 12 ounces) fresh raspberries
1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
1 1/2 cups sugar
1/3 cup instant tapioca
Juice and zest of 1/2 lemon
1/2 teaspoon plus a pinch of salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
3/4 cup plain whole-milk yogurt
2 to 3 tablespoons heavy cream

Steps:

  • Preheat the oven to 400°F, with racks in the center and lower third. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together the raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide the filling among six to eight 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Add the yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
  • Brush dough with cream. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.
  • Cobblers how-to
  • This easy, biscuit-style topping is dropped by heaping tablespoons onto the fruit filling before baking.

BLUEBERRY COBBLER WITH CORNMEAL BISCUIT



Blueberry Cobbler With Cornmeal Biscuit image

Make and share this Blueberry Cobbler With Cornmeal Biscuit recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon unsalted butter, at room temperature, for dish
3/4 cup sugar (5 1/4 oz.)
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 1/4 cups all-purpose flour (6 1/4 oz.)
1/2 cup fine cornmeal (2 1/2 oz.)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes (4 oz.)
1 cup cold heavy cream
4 teaspoons turbinado sugar

Steps:

  • Preheat oven to 375°.
  • Butter a 2-quart baking dish.
  • To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
  • Add the blueberries and toss to combine, then gently stir in the lemon juice.
  • Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
  • To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
  • Add the butter and toss until evenly coated.
  • Using your fingertips or a pastry blender, cut in the butter until the size of peas.
  • Pour in the cream and stir just until the mixture comes together.
  • Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
  • Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
  • Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
  • Serve warm.
  • Storage--this cobbler is best if eaten the day it is made.
  • Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.

Nutrition Facts : Calories 476.3, Fat 24.8, SaturatedFat 15.2, Cholesterol 75.1, Sodium 353.8, Carbohydrate 62.7, Fiber 3.8, Sugar 33.1, Protein 4.2

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING



Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping image

Categories     Bread     Dessert     Bake     Low Fat     Strawberry     Cornmeal     Spring     Summer     Rhubarb     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

Steps:

  • For Filling:
  • Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
  • For Topping:
  • Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
  • Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

Tips:

  • For the best flavor, use fresh rhubarb and raspberries. If using frozen fruit, thaw it completely before using.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To make the cornmeal biscuits extra crispy, brush them with melted butter before baking.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This rhubarb raspberry cobbler with cornmeal biscuits is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb, sweet raspberries, and crispy cornmeal biscuits is sure to please everyone at the table. So next time you're looking for a special treat, give this cobbler a try. You won't be disappointed!

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