Rhubarb Berry Cobbler – From Scratch with Sourdough Biscuits
This rustic Rhubarb Berry Cobbler recipe is a celebration of spring – it has a fresh fruit compote perfectly balanced with tart rhubarb! It is topped with a flaky biscuit topping, made with or without sourdough discard.
Rhubarb Berry Cobbler: From Garden to Table
In order to share how I created this Rhubarb Berry Cobbler recipe, I have to go back about 3 garden seasons in time. I started this rhubarb plant from seed in March of 2022. My grandmother had rhubarb growing at her house and I have fond memories of rhubarb pie and tarts which she introduced me to. When she passed in March of 2022, I knew one way integrate her unique traditions in my life would be with a rhubarb plant. I planted it from seed to save on cost, but after I realized that if you plant rhubarb from seed you won’t be able to harvest it for about 3 garden seasons. This year I was finally able to harvest the largest stalks and use them in this cobbler recipe. The wait was worth it; the recipe is such a fresh, scrumptious treat!
A cobbler has many forms, but traditionally it is a fruit filling with a biscuit topping. I’ve had cobblers that have more of a cake-like topping, but that is not traditional cobbler. The beauty of this recipe, like other traditional cobblers, is the flaky, structured biscuit topping that soaks up the excess moisture from the fruit layer. This helps the dish hold together when you serve it with multiple layers of great flavor.
Ingredients
The ingredients for this Rhubarb Berry Cobbler is simple and highlights fresh produce:
- Rhubarb – first and foremost, fresh rhubarb stalks. If you are harvesting it from our own garden, use a clean knife to cut the stalk from the base. It is also best practice to cut the leaf off the stalk as soon as possible as the leaves are poisonous. That will decrease the chance of the poisonous compounds from the leaves getting absorbed into the stalk. You will need to wash the stalks thoroughly, but no need to pre-cook or boil it for this recipe.
- Berries – I love the combination of blackberries and strawberries for this recipe. However, any fresh or frozen berries or fruit that you enjoy could be substituted. I think peaches, raspberries, and even plums could go well in this recipe!
- Sugar – I like using brown sugar in the fruit compote, I think it adds a deeper flavor. In the biscuit topping and crust topping, granulated sugar would work best.
- Lemon juice – The lemon juice, fresh squeezed is best, accents the sweetness of the fruit and helps the berries release the juice as well to create even flavor throughout.
- Corn starch – This helps thicken the juices of fruit compote so it isn’t too runny when you serve it.
- Flour – I use all purpose flour for this biscuit topping.
- Salted butter – Once you use salted butter, you will never want to use anything else. It adds such great flavor to baked goods, especially to this biscuit topping in this cobbler recipe.
- Sourdough discard – Totally optional! But if you’re like me, you’re always looking for ways to use your sourdough discard. It adds a slight tang to the biscuit topping and helps hold the flaky layers together as well.
- Milk – You could use milk or cream of your choice – even non-dairy alternatives would be good!
- Looking to add even more interesting flavor? Consider adding 1/2 – 1 tsp of fresh, minced rosemary or thyme to the fruit layer and/or biscuit topping!
Other Recipes to Try
- More Garden to Table content – how I’m using what is fresh in the garden and bringing it to our table.
- Nourishing Chocolate Chunk Cookies – cookie is packed with nutrient dense ingredients and decadent flavors. Enjoy this from-scratch treat for a snack or dessert without the sugar crash.
- High Protein Frittata – A frittata that boasts savory flavors from goat cheese, bacon, spinach and mushrooms; it will be the star of your brunch menu!
Supplies needed for this Rhubarb Berry Cobbler
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- Cast iron pan – a rustic cast iron skillet adds character to serving this recipe and increased iron content of your food.
- Pastry blender – this is key to blending butter perfectly in biscuits and pie crusts. It is much easier to use than the “2 forks” method.
- Pastry brush – this makes brushing the biscuit topping with half-n-half or milk so easy. Also helpful for grilling and marinades.
- Rolling pin – not required for this recipe but helpful if you want to create an even crust; I like this one is non-stick.
Rhubarb Berry Cobbler
Equipment
- 1 8-10" pan or oven-safe skillet
- 1 pastry brush
- 1 Rolling Pin
Ingredients
Rhubarb and Berry Filling
- 2 cups chopped fresh rhubarb
- 1 cup fresh or frozen blackberries
- 1 cup chopped, fresh or frozen strawberries
- ¾ cup brown sugar
- 2 tbsp cornstarch (this helps the filling thicken)
- 1 tbsp lemon juice
Sourdough Biscuit dough
- 1 ½ cups All-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 6 tbsp cold salted butter, cut into chunks
- ½ cup milk
- ½ cup sourdough discard if you don't have sourdough discard: sub an additional 1/4 cup of APF and an additional 1/4 cup of milk
- 2 tbsp sugar, divided into 1 tbsp(s)
- 1 tbsp half-n-half
- 1 tbsp butter or avocado oil to coat pan
Instructions
- Preheat cast iron skillet in a 375 °F oven.
- Combine chopped rhubarb and berries to large bowl with sugar, lemon juice, and cornstarch in medium size mixing bowl. Set aside.
- Whisk together APF, baking powder, salt, and 1 tbsp of sugar in a medium size mixing bowl.
- Add in chunks of butter and using a pastry blender, cut butter into flour mixture until it resembles pea-size pieces.
- Pour in sourdough discard and milk.
- Mix in the liquids until just combined, you may need to use your hands to gently knead the dough together.
- Turn out biscuit dough onto a lightly floured surface.
- Gently roll out dough to a 10" circle (or whatever size/shape your pan will be) that is even in thickness.
- Remove cast iron pan from oven.
- Grease pan with butter or oil – be careful of the hot pan.
- Pour rhubarb berry filling into the bottom of the pan – make sure to scrape bowl with spatula to get all the juices of the compote.
- Place biscuit crust on top of fruit filling. Crimp edges as desired. Cut 3 slits into the biscuit topping to all steam to escape.
- Brush half-n-half on top of dough and then sprinkle with remaining 1 tbsp of sugar as desired.
- Place back in oven to bake for 35 minutes or until crust is golden brown and filling is bubbling.
- Remove from oven and allow to sit for 10 minutes before serving.
- Serve with a scoop of Vanilla Bean ice cream. Enjoy!
Notes
- If you don’t have sourdough discard, all you will need to do is increase the amount of flour and milk as described, you will still have a perfect biscuit topping!
- You can also crumble the biscuit dough on top of the filling for a more “rustic” cobbler if you would like to skip the rolling step! It will still taste amazing.
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