You can’t go wrong with a classic Cherry Rhubarb Cobbler! This fruity dessert is a juicy treat filled with fresh rhubarb chunks and covered with crispy biscuit dough crumble. Add a scoop of vanilla ice cream on top and dig into this perfect summer dessert!
Why You’ll Love This Cherry Rhubarb Cobbler
This ooey gooey classic cherry rhubarb cobbler is one of those special desserts that’s as easy as it is delicious! I grew up making cobbler, but we always bought canned cherry or blueberry pie filling and plopped it into a frozen pie crust. Don’t get me wrong, that recipe still has its time and place, but now that I’ve refined my baking abilities I’ve greatly enhanced my cobbler recipe!
Cherries and rhubarb make for a great combo because they balance out each other’s sweet and tarty flavors. Also, I admittedly just love rhubarb and try to sneak it in whenever I can because the season goes so quickly!
One of the best parts of this recipe is that it’s pretty customizable. If you love peach cobbler, or find rhubarb appalling, just swap it out with your favorite fruit! Plus, the biscuit topping is a simple pastry mixture and sinks so beautifully into the cobbler! The top is golden brown and flaky and the bottom is like a sponge full of fruit juices.
You honestly can’t go wrong with this dessert – cobbler is an American classic!
Ingredients
I’ve broken the ingredients list into two sections – the topping and fruit mixture. The exact measurements are in the recipe card below!
Cobbler Dough Topping
- All-purpose flour
- Sugar
- Baking powder
- Kosher salt
- Unsalted butter
- Egg
- Almond milk (or regular)
Cherry and Rhubarb Mixture
- Cherries – pitted
- Rhubarb
- Lemon
- Granulated sugar
- Corn starch
- Cinnamon
How To Make a Classic Cherry Rhubarb Cobbler
Step 1: Preheat and Prep
Preheat your oven to 400 degrees F and grase a casserole dish well.
Step 2: Prepare Dough
In a large bowl, combine the flour, sugar, baking powder, salt, and shredded butter. With your hands (or pastry blender) combine the butter and flour mixture until the pieces are pea-sized and crumbly.
Step 3: Combine Cherry Rhubarb Mixture
For the fruit mixture, combine the cherries, rhubarb, lemon zest, lemon juice, sugar, cinnamon, and corn starch. Stir it well and cook it over medium heat until it’s thick and bubbly. Transfer the mixture to the greased casserole dish.
Step 4: Complete Dough
In a small bowl, whisk together egg and milk, then add the egg mixture to the flour mixture and stir until it’s just combined.
Step 5: Add Biscuits
Loosely form the dough into 4-6 biscuits and then drop them onto the fruit mixture. Top with extra granulated sugar if desired.
Step 6: Bake
Bake the cobbler for 20-25 minutes, or until the biscuits are golden brown. Serve with plenty of vanilla ice cream and enjoy!
FAQs
Does rhubarb need to be cooked before baking?
No, it doesn’t! Especially in the case of this cobbler, it’ll cook and soften into tender chunks within the fruity mixture.
What is cobbler topping made of?
The basic ingredients for cobbler toppings are flour, sugar, and melted butter, but after testing the recipe a few times I wound up adding a few extra ingredients to get the perfect recipe.
What is a cobbler vs. pie?
The difference is pretty simple! Pies are made with pastry dough that fully encases the filling, while this rhubarb cobbler is made from biscuit dough that’s only placed on top.
What is the flavor of rhubarb?
The flavor is a mix of green apple and celery. It has a tart taste, but when baked with sugar it really pops and becomes a delicious dessert.
Serving Suggestions and Variations
Whether you’re throwing a party and want some cocktail pairings, or you’re interested in adapting this recipe with a different flavor combo, here are a few suggestions to get you started!
- Start with some cherry-flavored drinks! You can go for a summery cherry spritz or an Italian cherry margarita.
- To stay on theme, serve some cherry pecan baked brie as an appetizer.
- If you’re not obsessed with cherries, you can make any sort of cobbler! Peach, strawberry, blueberry, or blackberry are all easily swapped right into this recipe.
- You can also get even more niche with seasonal flavors like apple or pumpkin!
- Use your dough to make a design like a lattice for some visual intrigue.
- If you want more of a crunchy crumbly type of texture, add some oats and/or nuts to your dough mixture.
- You can also layer the top of the cherry rhubarb filling with pecans (candied or regular) before adding the biscuit topping.
- Serve your cobbler with ice cream, whipped cream, caramel drizzle, or hot fudge depending on your tastes!
More Rhubarb and Cherry Recipes
- Blackberry Rhubarb Muffins (with crumble topping!)
- Rhubarb Spring Bars
- Strawberry Rhubarb Crisp
- Cherry Chocolate Chunk Muffins
- Cherry and Peach Summer Baked Brie
If you make this Classic Cherry Rhubarb Cobbler, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Classic Cherry Rhubarb Cobbler
ingredients
- 1 Cup of all purpose flour
- 3 Tablespoons of sugar
- 1 ½ Teaspoons of baking powder
- ¼ Teaspoon of kosher salt
- ¼ Cup of cold unsalted butter shredded
- 1 Egg
- ¼ Cup of almond milk regular is okay too
- 3 Cups of fresh cherries pitted
- 3 Cups of sliced rhubarb
- Zest of a lemon
- Juice of a lemon
- 1 Cup of granulated sugar
- 3 Tablespoons of cornstarch
- 1 Teaspoon of cinnamon
instructions
- Preheat your oven to 400 degrees F and grase a casserole dish well.
- In a large bowl, combine the flour, sugar, baking powder, salt, and shredded butter. With your hands (or pastry blender) combine the butter and flour mixture until the pieces are pea sized and crumbly.
- For the fruit mixture, combine the cherries, rhubarb, lemon zest, lemon juice, sugar, cinnamon, and corn starch. Stir it well and cook it over medium heat until it’s thick and bubbly. Transfer the mixture to the greased casserole dish.
- In a small bowl, whisk together egg and milk, then add the egg mixture to the flour mixture and stir until it’s just combined.
- Loosely form the dough into 4-6 biscuits and then drop them onto the fruit mixture. Top with extra granulated sugar if desired.
- Bake the cobbler for 20-25 minutes, or until the biscuits are golden brown. Serve with plenty of vanilla ice cream and enjoy!
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