Comments on: rhubarb cobbler

By: Dancer who eats

Dancer who eats — Tue, 27 Jul 2010 20:36:34 +0000

Found rhubarb at the farmers market by chance so I made this for my weekend BBQ. Amazing…. loved the soft and subtly sweet texture of the biscuit topping and rhubarb is a favorite! Saving the recipe.

By: spyglassweb

spyglassweb — Mon, 14 Jun 2010 15:03:28 +0000

Made this last night and it turned out GREAT! I was concerend that there was not enough sugar added to the fruit, but it was perfect. Unlike other rhubarb dishes, where they add so much sugar to take out all the tartness, this recipe let’s the rhubarb shine through. There is just enough so that it is not too tart. I have never been a cobbler snob, but thank you for opening my eyes to rhubarb! I think other dishes I have had are overcooked and over-sweet. Also, I like this so much better than a crisp, those tend to have too much sugar on top too. My family, and really picky kids, raved (To prepare them for the tarness, I compared it to the sweet/sour candy that they like)!! We added vanilla bean ice cream, this dish deserves good ice cream.

I have a confession to make, I misread the recipe and used egg whites (chopped fine) instead of yolks (still turned out fine). I also did the mixing by hand. I used what I had in my kitchen, 3 tsp mexican vanilla (yum!!) instead of the bean, used half and half insead of heavy cream and unsalted irish butter. Also, I was short a little bit of rhubarb (from my patch), so I suppemented with one tart apple chopped. I like this addition, rhubarb is still the star, but apple gives a bit of variety.

I put this in a 2 qt baking pan, instead of 2 and 1/2, and only used 8 biscuits. I really like this ratio. We just baked the rest of the biscuits (10!) on a cookie sheet and are saving them for eating with coffee or with other fruit and ice cream.

By: Thom

Thom — Sun, 16 May 2010 09:48:21 +0000

I have loved Rhubarb for years. I have been looking for it for years, but never saw it in the farmer’s markets or stores.
It’s funny that you can find it now, but the sad thing is I could never find recipes for just rhubarb. Every recipe I have found involves strawberries, nothing against strawberries, but not what I was looking for.
I grew up with rhubarb pie, sweet and tart, makes my mouth water just thinking about it.
So, thank you for the cobbler recipe, hopefully a pie filling recipe will come from this.

By: Jilly

Jilly — Fri, 07 May 2010 15:32:32 +0000

My mom is a HUGE rhubarb fan (it’s the only cooked “fruit” she’ll eat) and I’m so excited to make this for Mother’s Day!

By: deb

deb — Thu, 19 Nov 2009 03:08:54 +0000

You can macerate it frozen, let it defrost with the sugar. It will just take longer. You can make the cobbler dough — I’d roll it out, cut it or shape it and freeze it until you’re ready to bake it.

By: M

Thu, 19 Nov 2009 02:35:31 +0000

Hi Deb, I’ve lurked for years, and just love, love, love many of your recipes and all of your writing. I made this once last summer and loved it so much I froze a batch of rhubarb so I could make it again in the fall/winter. 2 questions – should I just macerate the frozen rhubarb, or should I thaw it first? And 2. do you think I can make the cobbler dough the night before? Thanks so much, am making this for dinner guests Fri, along with your amazing Indian cauliflower/potato dish, which is one of my regulars. And congratulations! Jacob is gorgeous! thanks so much

By: Rebecca Wilson

Rebecca Wilson — Sat, 31 Oct 2009 18:02:29 +0000

Just found your wedsite (thanks to a friend, thanks Lou) and love it. Have made soup and scones, my 14 yeard old daughter wanted to make cookies, so I lead her to your wedsite as well. You are great, so easy to follow.

Thanks for making cooking fun again

By: jlrd

jlrd — Tue, 08 Sep 2009 21:29:24 +0000

My mother used to make a rhubarb-custard pie when I was a child that I absolutely loved! Anything strawberry-rhubarb is just too sweet for me. Have you ever done anything like rhubarb-custard? Would LOVE to see it here…especially since I’m 6-months pregnant!

By: Joey

Joey — Mon, 06 Jul 2009 08:13:46 +0000

I made this tonight, after searching for rhubarb in LA for weeks. Finally found some at a farmer’s market. This cobbler is amazing. I wish I had bought more rhubarb so I could make it again this week. And you’re right— this biscuit recipe will now become my go-to. I can’t wait to use it for summer fruit.

By: Elizabeth

Elizabeth — Fri, 26 Jun 2009 18:21:04 +0000

I have made this twice now and to rave reviews each time!

People who had never had rhubarb before tried it and fell in LOVE.
I certainly know I am…

Such a great recipe, thanks for sharing!