Rhubarb Cobbler

This recipe allows the beautiful flavour of rhubarb to shine without overwhelming it with sugar and other ingredients. With lovely, tender biscuits baked on top, it made for a wonderful spring dessert.

Deb mentions that the recipe, as written, has a high proportion of topping to filling and recommends doubling the fruit if you prefer a different ratio. I prefer more fruit but didn’t have quite enough rhubarb, so I added some strawberries to come up with the 4 lbs. I doubled the cornstarch, but only used 1 1/2x the sugar (I figured the strawberries wouldn’t need as much).

The biscuits, which include the unusual ingredient of hard boiled egg yolks, were easy to make in the food processor but did require some chilling time once shaped.

The finished cobbler was fabulous. Though I included some strawberries, there weren’t enough to detract from the rhubarb. The biscuits were slightly sweet and buttery, with a tender, almost cake-like crumb (courtesy of those egg yolks, I think) but mine didn’t spread at all. Perhaps I shouldn’t have chilled them.

This was far quicker and easier to make than the rhubarb pie I normally make, but just as delicious.