Ingredients
Rhubarb Filling:
The ingredients for the rhubarb filling in an old-fashioned rhubarb cobbler recipe typically include fresh or frozen rhubarb, granulated sugar, all-purpose flour, salt, and water.
The amount of rhubarb needed may vary depending on individual preferences, but a general rule of thumb is to use one cup of chopped fresh or frozen rhubarb per quart of filling. The rhubarb should be cut into small pieces to ensure even cooking and to release its natural juices.
Granulated sugar adds sweetness to balance out the tartness of the rhubarb, typically using about half a cup for each quart of filling. Adjust the amount of sugar to taste, as some people may prefer their rhubarb more or less sweet.
All-purpose flour is used in small amounts (about one tablespoon per quart) to help thicken the filling and provide structure. It also helps to absorb excess moisture from the rhubarb.
Salt enhances the flavors of the other ingredients, but use it sparingly (about a pinch per quart) as too much can make the filling taste bitter.
Water is used to create a smooth consistency for the filling, typically about half a cup per quart. The amount may vary depending on how juicy or dry the rhubarb is.
1 pound fresh rhubarb, cut into 1inch pieces
The ingredients for a classic Old Fashioned Rhubarb Cobbler are straightforward and focus on bringing out the natural sweetness and tartness of fresh rhubarb. The key ingredient, of course, is the star of the show: 1 pound of fresh rhubarb.
This quantity will provide the perfect balance of sweet and tart flavors for the cobbler, with enough juice to create a rich and saucy filling. It’s essential to use fresh rhubarb, as frozen or canned alternatives won’t have the same texture and flavor profile.
To prepare the rhubarb, cut it into 1-inch pieces, which will make it easier to cook evenly and ensure that it releases its juices properly during the baking process. This size is also ideal for creating a smooth, even filling without any large chunks or lumps.
Other essential ingredients include 1/2 cup of granulated sugar, which provides sweetness and helps balance out the tartness of the rhubarb, as well as 2 tablespoons of all-purpose flour, which acts as a thickening agent to help create a smooth filling. A pinch of salt is also added to bring out the flavors of the other ingredients.
A few additional pantry staples are required for the biscuit topping: 1/4 cup of granulated sugar, 2 cups of all-purpose flour, and 6 tablespoons of cold unsalted butter. These will be combined with some baking powder, salt, and milk to create a light and fluffy biscuit that complements the warm rhubarb filling.
1/2 cup granulated sugar
The key to making a delicious Old Fashioned Rhubarb Cobbler is using high-quality ingredients, and one of the most essential components is granulated sugar.
Granulated sugar is a type of white sugar that has been refined to remove impurities and excess moisture, resulting in a fine, crystalline powder.
This type of sugar dissolves easily and provides sweetness without adding any flavor or texture to the dish. It’s perfect for balancing out the tartness of the rhubarb in our cobbler recipe.
Sweetening Ratio:
- In this recipe, we’re using a total of 1 cup granulated sugar, divided into two parts: 1/2 cup added to the filling and 1/2 cup used for dusting the topping.
The first 1/2 cup of sugar is added directly to the rhubarb mixture to help balance out its natural tartness and prevent it from becoming too acidic during cooking.
As for the second 1/2 cup, we reserve it specifically for dusting our cobbler topping before baking. This step adds a sweet finishing touch that will complement the warm spices and tender fruit perfectly.
When selecting granulated sugar, look for a high-quality brand that is free of additives and artificial flavorings. Organic or locally sourced options can be particularly great choices for those who prioritize sustainability and supporting local businesses.
Why Granulated Sugar is Best:
- Granulated sugar dissolves easily and doesn’t leave any crystalline residue behind, making it perfect for baked goods like cobbler.
- This type of sugar provides a clean sweetness that won’t overpower the natural flavors in our rhubarb filling.
Overall, granulated sugar is an essential ingredient in this Old Fashioned Rhubarb Cobbler recipe. Its ability to balance out the tartness and add sweetness without overpowering the other flavors makes it the perfect choice for bringing this dessert to life!
2 tablespoons cornstarch
Cornstarch is a vital ingredient in many desserts, particularly those that require thickening agents to achieve the right consistency.
In the context of an Old Fashioned Rhubarb Cobbler, cornstarch serves as a crucial component to ensure that the filling remains stable and doesn’t become too runny or saucy over time.
The two tablespoons of cornstarch called for in this recipe are usually combined with another dry ingredient, such as sugar or flour, before being mixed with a liquid component like water or juice from the rhubarb.
This mixture is then cooked until it thickens, creating a smooth and velvety texture that complements the tartness of the rhubarb nicely.
Cornstarch contains **gluten**, which gives baked goods structure and helps them retain their shape. However, since cornstarch doesn’t contain protein, it’s often used as a gluten-free thickening agent in desserts.
It’s worth noting that when using cornstarch to thicken a filling, it’s essential not to overcook the mixture, as this can cause the starches to break down and result in an unpleasantly grainy texture.
In summary, the 2 tablespoons of cornstarch called for in the Old Fashioned Rhubarb Cobbler recipe play a crucial role in achieving the right consistency and balance between the filling and the cobbler topping.
1 tablespoon lemon juice
The ingredients required for this classic Old Fashioned Rhubarb Cobbler recipe are straightforward and include both sweet and tart elements to balance out the flavors.
Firstly, we have 2 cups of fresh rhubarb stalks, which form the base of our dessert. Rhubarb is a vegetable with a tart flavor, often paired with sugar to create a sweet and tangy taste experience.
The next ingredient in line is 1/2 cup of granulated white sugar, which will help balance out the tartness of the rhubarb.
For added sweetness and depth of flavor, we also require 2 tablespoons of all-purpose flour. This will help thicken our filling and create a smooth consistency.
A pinch of salt is also added to bring out the flavors in the other ingredients and prevent them from becoming too sweet.
To add moisture and prevent the cobbler topping from drying out, we use 1/4 cup of unsalted butter, melted. This will be used separately to top our cobbler before baking.
Next up are the dry ingredients for our cobbler topping: 2 cups of all-purpose flour, 3 teaspoons of baking powder, and a pinch of salt. These dry ingredients form the foundation of our crumbly cobbler topping.
To add fat to our dough, we use 1/4 cup of unsalted butter, softened. This will help create a flaky texture in our cobbler topping.
Finally, for added moisture and flavor, we require 3 large eggs. These will be used separately to mix with the melted butter and add extra richness to our cobbler topping.
In addition to the above ingredients, we also need to incorporate a tablespoon of lemon juice into our rhubarb filling. The acidity in the lemon juice helps balance out the sweetness in the sugar and brings a burst of citrus flavor to each bite.
Cinnamon to taste
The sweet and tangy flavors of rhubarb are perfectly balanced by the warmth of **cinnamon** in this classic Old Fashioned Rhubarb Cobbler Recipe.
To make this delicious dessert, you’ll need to gather the following ingredients:
- Rhubarb: 2 pounds fresh or frozen rhubarb, cut into 1-inch pieces (make sure to use only the red or green stalks, as the leaves are toxic)
- Sugar: 1 cup granulated sugar (you can adjust the amount of sugar to your taste)
- **Cinnamon**: 1/4 teaspoon ground **cinnamon** to taste (feel free to add more or less depending on your preference for the warmth and depth of flavor)
Other essential ingredients include:
- All-purpose flour: 2 cups all-purpose flour
- **Baking powder**: 1 teaspoon baking powder
- Salt: 1/4 teaspoon salt
- **Butter or shortening**: 1/2 cup cold **butter** or **shortening**, cut into small pieces (you can use a combination of both for an extra flaky crust)
The recipe also calls for some additional ingredients to enhance the flavor and texture:
- Egg: 1 egg, beaten (for egg wash on the crust)
- Milk or buttermilk: 1/4 cup milk or **buttermilk** (for a tangy and creamy flavor)
Now that you have all the ingredients, it’s time to start baking! Preheat your oven to 375°F (190°C) and let’s get started on making this classic Old Fashioned Rhubarb Cobbler Recipe.
Biscuit Topping:
Ingredients:
The star of the show when it comes to Biscuit Topping is the combination of ingredients that come together to create a delicious, crumbly, and golden-brown topping.
To make the Biscuit Topping for this Old Fashioned Rhubarb Cobbler Recipe, you will need the following ingredients:
* _2 1/4 cups_ all-purpose flour – This is the base of our biscuit, and we’ll use it to create a flaky and tender crust.
* 6 tablespoons cold unsalted butter – We’ll use this to add flavor and help create the layers in our biscuit.
* 1/2 cup granulated sugar – This will add sweetness and balance out the tartness of the rhubarb.
* 1 teaspoon baking powder – This is what will give our biscuit its lift and help it rise above the filling.
* 1/4 teaspoon salt – A pinch of salt will enhance the flavors in our biscuit and bring everything together.
* 3/4 cup heavy cream or buttermilk – We’ll use this to add moisture and tenderness to our biscuit.
Now that we have all of our ingredients, it’s time to put them together and create our Biscuit Topping!
1 cup allpurpose flour
The biscuit topping for our Old Fashioned Rhubarb Cobbler Recipe is a crucial component that adds texture, flavor, and visual appeal to this classic dessert.
To make the biscuit topping, we’ll start by whisking together 1 cup of all-purpose flour in a medium-sized bowl. This type of flour is ideal for biscuit-making because it has a neutral taste and a fine texture that will help create a tender crumb.
We’re using all-purpose flour as the base ingredient for our biscuit topping, but feel free to substitute with other types of flour like whole wheat or pastry flour if you prefer. However, keep in mind that these alternative flours may affect the final texture and flavor of the biscuits.
Once we have our flour prepared, we can add the remaining ingredients to create a flavorful and flaky biscuit topping. These will include granulated sugar, salted butter or margarine, and heavy cream or buttermilk. Let’s proceed with adding these ingredients and mixing until we achieve the perfect biscuit dough.
As we mix the dry ingredients together, make sure to break down any lumps that form in the flour. This will ensure that our biscuit topping is even and consistent in texture.
2 teaspoons baking powder
The perfect topping for an Old Fashioned Rhubarb Cobbler is a crucial element, and that’s where Biscuit Topping comes in. Here are some key ingredients to make this delightful topping:
• 1 cup all-purpose flour
• 2 teaspoons baking powder – This essential leavening agent helps the biscuits rise and gives them a light, airy texture.
• 3/4 teaspoon salt – A pinch of salt enhances the flavors in the biscuit topping.
• 1/4 cup granulated sugar – Add some sweetness to balance out the tartness of the rhubarb.
• 1/2 cup cold unsalted butter, cut into small pieces – Cold butter is crucial for creating flaky biscuits.
• 3/4 cup heavy cream or buttermilk – Use either heavy cream or buttermilk to add moisture and tenderness to the biscuits.
When it comes to combining these ingredients, make sure to use a gentle folding technique to avoid developing the gluten in the flour. This will result in tender and flaky biscuits that are perfect for topping your Old Fashioned Rhubarb Cobbler.
1/2 teaspoon salt
The perfect _Biscuit Topping_ for our Old Fashioned Rhubarb Cobbler Recipe consists of a simple yet essential mixture that adds texture and flavor to the dish.
To begin, combine 1 cup of all-purpose flour in a bowl with 2 teaspoons of baking powder and a pinch of salt (0.5 teaspoon), which we’ll discuss in more detail below.
The salt, specifically 1/2 teaspoon, is an important addition to the biscuit topping as it enhances the flavors present in the rhubarb filling while also providing a subtle savory contrast to the sweet and tangy elements of the dish.
In this context, the _salt_ serves to balance out the overall taste profile of the cobbler, preventing it from becoming too saccharine or overpowering.
The combination of dry ingredients is then augmented by 1/2 cup of cold butter, cut into small pieces, which are subsequently mixed in using a pastry blender or your fingertips to create a coarse mixture with the right balance of chunky texture and cohesion.
The _cold butter_ is critical in maintaining the flaky layers that characterize biscuit dough, while the mixture itself forms the foundation upon which our Rhubarb Cobbler Recipe relies for its signature biscuit topping.
This concludes the preparation of the Biscuit Topping component of our Old Fashioned Rhubarb Cobbler Recipe, setting the stage for the assembly and baking process that follows.
1/2 cup granulated sugar
The addition of biscuit topping to the old-fashioned rhubarb cobbler recipe serves as a delightful contrast to the tartness of the rhubarb filling, providing a sweet and satisfying conclusion to each bite.
One of the primary components of this biscuit topping is 1/2 cup granulated sugar. This amount of sugar provides a substantial sweetness that helps balance out the flavors in the dish, but it also ensures that the overall taste profile remains relatively subtle and refined.
The granulated sugar adds a few key characteristics to the biscuit topping: a hint of warmth from its caramelized flavor notes, a touch of tenderness from its dissolution during baking, and an inherent sweetness that complements the natural sugars present in the rhubarb filling.
As part of the overall biscuit mixture, this sugar serves as more than just a single ingredient – it helps tie together various other components such as flour, butter, and milk, binding them into a cohesive unit that ultimately gives rise to the fluffy yet crunchy texture we expect from a well-made cobbler topping.
Furthermore, when combined with other ingredients like baking powder, salt, and sometimes vanilla or cinnamon, the granulated sugar contributes to an aromatic bouquet that wafts enticingly from the dish as it bakes, drawing everyone’s attention to its irresistible charm.
6 tablespoons unsalted butter, cold and cut into small pieces
The biscuit topping is a crucial element in bringing together the flavors and textures of our Old Fashioned Rhubarb Cobbler Recipe.
To start making the biscuit topping, you will need 6 tablespoons of unsalted butter that has been carefully kept cold throughout this process.
It’s essential to cut these 6 tablespoons of cold unsalted butter into small pieces to ensure they remain in a state where they can be easily incorporated into our dough without melting or becoming too soft.
This step is crucial, as the cold butter will help create a flaky texture in the biscuits, which pairs beautifully with the sweet and tangy flavors of the rhubarb filling.
The star of the show in this Old Fashioned Rhubarb Cobbler Recipe is undoubtedly the biscuit topping, a sweet and flaky delight that perfectly complements the tangy tartness of the rhubarb filling.
A traditional Southern staple, biscuit toppings have been a beloved accompaniment to countless desserts for generations. Their buttery, crumbly texture and subtle sweetness serve as the perfect foil to the bold flavors of the fruit beneath, creating a harmonious balance that elevates this humble dessert into an unforgettable treat.
But what exactly is it about biscuit toppings that makes them so special? The answer lies in their composition. Unlike traditional pie crusts, which are typically made with a combination of all-purpose flour, fat (such as butter or shortening), and liquid, biscuit toppings rely on a clever combination of ingredients to achieve their signature texture.
At the heart of every great biscuit topping is a sturdy foundation of baking powder leavened flour. This type of flour has been enriched with extra baking powder, which serves to enhance the overall rise and structure of the biscuits, giving them a light, airy feel that’s simply irresistible.
Mixing in cold, unsalted butter into this flour mixture is the next crucial step. The key here is to aim for an even distribution of the butter throughout the dry ingredients, using a gentle folding motion to avoid over-mixing or developing the gluten in the flour. This careful blending will help create tiny pockets and layers within the biscuit topping, contributing to their signature texture.
Adding some buttermilk (or a suitable substitute) to this mixture is also vital. This liquid component serves not only to hydrate the dry ingredients but also to introduce a rich, creamy element that enhances the overall flavor profile of the biscuits. It’s essential to use cold liquid here, as this helps maintain the structural integrity and prevent unwanted separation or sogginess within the biscuit topping.
Finally, some sugar (either granulated or brown) is sprinkled over the biscuit mixture for added sweetness and a touch of color. This adds another layer to the flavor experience, complementing the fruit below with a sweet, satisfying note that draws everything together beautifully.
To complete this Old Fashioned Rhubarb Cobbler Recipe, the biscuit topping is spread evenly over the filling in its baking dish. A golden-brown crust forms as the mixture bakes in a hot oven (around 375°F / 190°C), creating an irresistible aroma that beckons everyone to the table.
When sliced and served warm, these tender biscuits dissolve in your mouth like tiny pillows of buttery goodness, their sweetness mingling with the tangy rhubarb to create a delightful contrast of flavors. It’s the perfect complement to this beloved fruit dessert, adding an unforgettable touch that cements its place as one of America’s greatest comfort food classics.
So, if you ever find yourself wondering how to elevate your old-fashioned rhubarb cobbler recipe into something truly exceptional, remember: a well-made biscuit topping is the key. Its delicate balance of flavors and textures serves not only as a crowning glory but also as an integral component that brings this beloved dessert into a whole new dimension.
Preparation:
To prepare the biscuit topping for the old fashioned rhubarb cobbler, you will need the following ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream or buttermilk
Instructions to prepare the biscuit topping are as follows:
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Mix together the flour, baking powder, and salt in a medium-sized bowl.
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Add the cold butter to the dry ingredients and use your fingers or a pastry blender to work it into the mixture until it resembles coarse crumbs.
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Gradually pour in the heavy cream or buttermilk, stirring with a fork until the dough comes together in a shaggy mass.
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Knead the dough gently on a floured surface until it forms a cohesive ball.
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Turn the dough out onto a lightly floured surface and roll it out to about 1 inch thickness.
This will yield a delicious biscuit topping for your old fashioned rhubarb cobbler. The biscuit topping should be placed on top of the rhubarb filling before baking, allowing the biscuits to rise and golden brown while the fruit is tender and bubbly.
Preheat oven to 375°F (190°C).
The Biscuit Topping is a crucial component of our Old Fashioned Rhubarb Cobbler Recipe. To prepare the Biscuit Topping, preheat your oven to 375°F (
190°C ), which will ensure that it bakes evenly and at the right temperature.Mix together
2 cups of all-purpose flour,4 teaspoons of baking powder, and1 teaspoon of salt in a bowl until well combined. This dry mixture will form the base of our Biscuit Topping.Add
1/4 cup of cold unsalted butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs. This step is crucial in creating a flaky and tender biscuit topping.In a separate bowl, whisk together
3/4 cup of heavy cream and2 large eggs . Add this wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough biscuits.Spoon the biscuit topping evenly over the rhubarb filling in the baking dish. The Biscuit Topping should be about
1 inch thick to ensure that it cooks properly and provides a nice crust for our cobbler.Place the cobbler in the preheated oven and bake for approximately 35-40 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Serve warm with vanilla ice cream or whipped cream, if desired!
Mix the rhubarb filling ingredients together.
The next step in making this classic dessert is to create the biscuit topping that will add a flaky, buttery texture to your old-fashioned rhubarb cobbler. To begin with, let’s mix together the ingredients for our flaky biscuit dough.
In a large bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt until well combined.
Add in 1/2 cup of cold unsalted butter, cut into small pieces. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Now it’s time to add the liquid ingredients to our biscuit dough. In a separate bowl, whisk together 3/4 cup of heavy cream and 1 large egg until smooth.
Add this wet mixture to the dry ingredients and stir with a fork until the dough starts to come together in shaggy masses. Don’t overmix at this stage – we want to maintain that lovely flaky texture.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes cohesive, but still remains quite tender.
Use your hands to shape the biscuit dough into small rounds or squares, depending on the desired shape for your cobbler topping. You should aim to have around 8-10 pieces in total.
Place these biscuit tops on top of your rhubarb filling, which we’ll discuss in the next step.
Brush the tops with a little extra heavy cream and sprinkle with some granulated sugar, if desired. This will give our biscuits an extra golden brown color and a hint of sweetness when baked.
Now that our biscuit topping is ready, it’s time to assemble the rest of our old-fashioned rhubarb cobbler recipe. We’ll mix together the filling ingredients next…
In a separate bowl, whisk together biscuit topping ingredients.
The biscuit topping is a crucial component of the old-fashioned rhubarb cobbler recipe, providing a delicious and crunchy contrast to the sweet and tangy filling.
To prepare the biscuit topping, you will need the following ingredients:
- 1/2 cup cold butter, cut into small pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup buttermilk
In a separate bowl, whisk together the biscuit topping ingredients until they are well combined and the mixture resembles coarse crumbs.
Be sure to use cold butter and buttermilk for the best results, as this will help the biscuit topping to be light and flaky in texture.
To assemble the cobbler, pour the rhubarb filling into a 9×13 inch baking dish and top with the biscuit topping mixture.
Bake the cobbler at 375°F for approximately 40-50 minutes, or until the filling is bubbly and the biscuit topping is golden brown.
Pour the rhubarb mixture into a 9×13 inch baking dish.
The first step in making this scrumptious Biscuit Topping for your Old Fashioned Rhubarb Cobbler is to prepare the rhubarb mixture that will serve as its base.
This involves combining fresh or frozen rhubarb with granulated sugar and a splash of water in a large saucepan. The amount of rhubarb used can vary depending on personal preference, but it’s generally recommended to use about 2 pounds of rhubarb for every cup of sugar called for in the recipe.
Next, add a pinch of salt and a squeeze of fresh lemon juice to the mixture, stirring well to combine. The acidity from the lemon will help to balance out the sweetness of the sugar and enhance the overall flavor of the dish.
Cook the rhubarb mixture over medium heat, stirring occasionally, until it begins to break down and release its natural juices. This should take about 10-15 minutes, or until the rhubarb is tender but still retains some of its firmness.
While the rhubarb mixture is cooking, prepare the biscuit topping by whisking together a combination of all-purpose flour, granulated sugar, and baking powder in a separate bowl. Add in cold unsalted butter, using a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
Make a well in the center of the biscuit topping mixture and pour in buttermilk, stirring with a fork until the dough comes together in a shaggy mass. Turn the dough out onto a lightly floured surface and knead it gently until it becomes cohesive and pliable.
Roll the dough out to a thickness of about 1 inch and use a biscuit cutter or the rim of a glass to cut out rounds of dough. Gather up any scraps, re-roll the dough, and continue cutting out biscuits until all of the dough has been used up.
Now that both the rhubarb mixture and biscuit topping are ready, it’s time to assemble the cobbler. Pour the warm rhubarb mixture into a 9×13 inch baking dish and arrange the biscuits on top in a single layer, leaving about 1/4 inch of space between each biscuit.
Brush the tops of the biscuits with a little bit of melted butter and sprinkle with granulated sugar. Cover the cobbler with foil and bake it in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until the biscuits are golden brown and the rhubarb is bubbly.
Remove the foil and continue baking the cobbler for an additional 10-15 minutes, or until the top of the biscuits is golden brown and crispy. Remove the cobbler from the oven and let it cool for at least 30 minutes before serving.
Distribute the biscuit topping over the rhubarb mixture in an even layer
The next step in preparing this **_delicious_** Old Fashioned Rhubarb Cobbler is to distribute the biscuit topping over the rhubarb mixture in an even layer.
To do this, take your biscuit dough and break it down into smaller pieces, allowing them to crumble and come together in a uniform mixture.
Once you have achieved the desired consistency, place the biscuit dough on top of the rhubarb filling, making sure to spread it evenly across the surface.
You can use your hands or a spatula to press the biscuit topping down gently into the rhubarb mixture, ensuring that it makes full contact with the fruit and forms an even layer.
This is an important step in achieving the perfect **_crunchy_** texture on top of the cobbler, while also allowing the flavors of the biscuits to meld together with those of the rhubarb.
Continue pressing the biscuit topping down until it’s evenly distributed and forms a smooth, even layer over the filling.
Don’t worry if some of the biscuit dough starts to break apart or crumble – this is all part of the process and will add texture and interest to your finished cobbler.
Once you’ve achieved the desired consistency and appearance for your biscuit topping, it’s time to move on to the next step in preparing this **_old-fashioned_** Rhubarb Cobbler Recipe: baking it in the oven until golden brown and delicious!
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