raspberry rhubarb cobbler (with cornmeal topping)

(Oh, silly me. I know I said I wouldn’t post until after the move, but I forgot I had already written this post!)

I don’t need to say much about this cobbler – it speaks for itself. The only thing I will say is this:

It was the 4th of July.
The raspberries were ripe in the backyard.
The rhubarb was in bloom in the backyard.
These things demanded a cobbler!

So, I succumbed to the demands of fresh fruit & patriotic holidays and I made a Raspberry Rhubarb Cobbler (with cornmeal biscuit topping).

It did not dissapoint. At all.

In fact – Nich said that this was on par with any cobbler that his mother has ever made. And that, my friends, is the best compliment he could have given me. Because we all know that mothers (and mother-in-laws) can make amazing cobblers, and that sons always love their mother’s cooking. So, the fact that mine stood up to his mom’s cobbler….well, I am just tickled.

So, then, I highly encourage all of you to make this delicious dessert.

Raspberry Rhubarb Cobbler with Cornmeal Biscuits
(Adapted from the New York Times)
**Note: this is amazing on its own, and even more amazing with vanilla ice cream.

2 lbs 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, thawed (**Note I had more raspberries than rhubarb, so I altered the amounts slightly)

1 cup plus 2 tablespoons sugar

2 1/2 tablespoons cornstarch (I didn’t have any cornstarch on hand, so I just used flour)

For the biscuits:

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.

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.

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).

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.

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.

5. Scrape filling and accumulated juices (**note, if you use more berries than rhubarb, you will have a LOT of juice. I drained off a little juice to ensure I didn’t have a cobbler soup) into a 2 1/2-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.

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