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Rhubarb Cobbler

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1 hr total
15 mins prep

Recipe Filed Under
Fruit, Rhubarb, American, Baking, Dessert, Cobbler, Spring

Provided By: Jennifer Iserloh

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Ingredients

Serves:

4 cups frozen or fresh cubed rhubarb stems

1/2 cup sugar

BISCUIT:

1 cup white whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons trans-fat free margarine, frozen

1/2 cup skim milk

TOPPING:

1/2 cup sugar

1/4 teaspoon ground cinnamon

1 tablespoon corn starch

Directions

Preheat the oven to 350ºF. Place the rhubarb into an 8x8 baking dish and sprinkle with 1⁄2 cup of sugar.

To make the biscuit, place the flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse until well combined. Add the margarine and pulse 3 to 4 times until the margarine breaks up into pea-sized pieces. Add the milk and pulse three times more until a loose dough forms. Spoon the dough over top of the fruit.

Combine the sugar, cinnamon, and cornstarch in a small bowl and whisk to combine. Sprinkle over the biscuit. Pour 1⁄2 cup of boiling water over the topping, there might be some dry spots. Transfer to the oven and bake 30 to 45 minutes until the biscuit topping is baked through and a crisp topping has formed. (You can test if the topping is ready by tapping on it lightly with a small knife it should make a hollow knocking sound.) Cool 5 minutes before serving.