Rhubarb Berry Cobbler
Spring is officially here when you make this rustic Rhubarb Berry Cobbler, perfectly balanced sweet and tart!
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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.
Servings: 8 people