Filed Under: bake, Dessert, north-american, Under 20 Mins, Vegetables

Rustic Rhubarb Cobbler

This simple recipe will work with any seasonal fruits you have. Bonus: It works with frozen fruit, too!

April 8th, 2012

Photography by Rob Fiocca
Food styling by Ian Muggridge
Prop styling by Jane Hardin

Prep Time
10 minutes
Cook Time
60 minutes
  • 8 cups chopped fresh rhubarb
  • 1 cup granulated sugar plus 4 teaspoons for top
  • 1 lemon, zested and juiced
  • pinch of salt
  • 1 cup Bisquick
  • 1/2 cup plain yogurt
  • 1/4 cup cold unsalted butter, in pieces
  • 1 orange, zested
  • 2 tablespoons 35% cream
  1. Preheat oven to 350°F.

  2. Place rhubarb, sugar, lemon juice and zest in a bowl while you prepare the cobbler topping.

  3. In a separate bowl, mix together salt, Bisquick, yogurt, butter and orange zest.

  4. Place 8 6-oz. ramekins on a parchment-lined baking sheet. Divide rhubarb mixture among ramekins and top with mounds of biscuit mix. Leave about 1 inch around edge for biscuit to expand while baking.

  5. Brush each one with cream and sprinkle with ½ teaspoon sugar.

  6. Bake for 30 minutes, turn and continue baking for another 30 minutes.

Nutrients Per Serving

Nutrients per serving: 266 calories, 9 g fat, 3 g protein, 43 g carbs, 3 g fibre.

Rustic Rhubarb Cobbler

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