Rhubarb Raspberry Cobbler With Cornmeal Biscuits

Name: Rhubarb Raspberry Cobbler With Cornmeal Biscuits
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 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

By Melissa Clark

Updated Aug. 12, 2024

Rhubarb Raspberry Cobbler With Cornmeal Biscuits — Andrew Scrivani for The New York Times

Total Time: 45 minutes
Cook Time: 40 to 45 minutes
Rating: 5(546)
Comments: Read comments

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.

Featured in: Seasonal Glories: Rhubarb, 3 Ways

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Ingredients

Yield:8 servings

For the Filling

2pounds rhubarb, trimmed and cut into ¼-inch pieces about 6 cups
2½cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted
1cup plus 2 tablespoons sugar
2½tablespoons cornstarch

For the Biscuits

1cup all-purpose flour, more as necessary
⅔cup fine cornmeal
¼cup sugar
1½tablespoons baking powder
¼teaspoon kosher salt
6tablespoons cold unsalted butter, cut into ½-inch cubes
⅔cup heavy cream, more for brushing

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Scrape filling and accumulated juices into a 2½-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.

Ratings

5 out of 5

546 user ratings

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Comments

tme portland7 years ago

This was great! I altered the recipe a little. I used 4 cups of rhubarb to 4 cups of raspberries that I had mashed and frozen from Oregon's bounty this summer. I added 5 Tablespoons of pearl tapioca as I like my pies and fruit puddings a little more solid. I let it sit ( needs to sit at least a half hour with the tapioca. I used the suggested amount of
sugar. Very nice sweet-with-a bite of tart, desert and easy to make. Served with ice-cream. Lovely.

Nancy7 years ago

These were the best biscuits I have ever made. The ratio of dry and wet ingredients allowed for an easy light gathering of the dough. Not too wet or dry. Consequently, for once I didn't overwork the dough. I used the food processor for incorporating the cream into the dough rather than stirring it in. The biscuit was light and delicate. I cooked it at 325° in my convection oven for 38 minutes.

Laurel7 years ago

Liked the biscuits, but the filling was too sweet. Will cut back on the sugar next time.

Judith Yanowitz3 weeks ago

We upped the cornstarch to 4 tbsp with a bit of extra rhubarb and used 1/2 cup plus 2 tbsp sugar. Turned out perfect!

jenben1 month ago

I used fine grind white cornmeal. Half the mount of sugar in both fruit and biscuits and found the fruit if anything, too sweet. Absolutely delicious though. Will definitely make again!

Elizabeth B1 month ago

I’ve cooked from NYT Cooking for years but have never left a review—this cobbler changed that. Absolutely delicious! The tartness of the rhubarb and raspberries struck the perfect balance, far from being too sweet as some others have suggested. And the cornmeal biscuits? A standout. The slight grit of the cornmeal is a perfect complement to the jammy filling—adding just enough texture and flavor contrast to keep every bite interesting. I didn’t even serve with ice cream! I’ll be making this again and again.

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