Raspberry Rhubarb Biscuit Cobblers Recipes

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RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS



Rhubarb Raspberry Cobbler With Cornmeal Biscuits image

Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.

Provided by Melissa Clark

Categories     weekday, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 pounds 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, defrosted
1 cup plus 2 tablespoons sugar
2 1/2 tablespoons cornstarch
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

Steps:

  • 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.
  • 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).
  • 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.
  • 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.
  • Scrape filling and accumulated juices 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.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 5 grams, Carbohydrate 71 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 38 grams, TransFat 0 grams

RHUBARB-RASPBERRY BISCUIT COBBLERS



Rhubarb-Raspberry Biscuit Cobblers image

The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 14

1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
2 pints (about 12 ounces) fresh raspberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
Freshly grated zest and juice of 1/2 lemon
1/2 teaspoon, plus a pinch coarse salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup plain yogurt
2 to 3 tablespoons heavy cream
Creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
  • In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
  • Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.

RASPBERRY-RHUBARB BISCUIT COBBLERS



Raspberry-Rhubarb Biscuit Cobblers image

Instead of a crumble topping, these raspberry-rhubarb cobblers are topped with a sweet, flaky biscuit.

Categories     rhubarb     cobbler     raspberry     biscuit

Yield 6

Number Of Ingredients 16

1 pt. fresh raspberries
1 1/2 lb. rhubarb
1 1/2 c. sugar
c. instant tapioca
1/2 tsp. salt
1 pinch salt
1 c. all-purpose flour
c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
6 tbsp. unsalted butter
3/4 c. plain whole-milk yogurt
3 tbsp. tablespoons heavy cream
Juice of 1/2 a lemon
Zest of 1/2 a lemon
Sanding sugar

Steps:

  • Preheat oven to 400 degrees F with rack in center. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
  • Brush tops of dough with cream; sprinkle lightly with sanding sugar. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Provided by ELLeDoux

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½ lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2 eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 10

4 cups chopped fresh rhubarb (1-inch pieces)
2/3 cup sugar
Juice and peel of 1 orange
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chilled butter, cut into small pieces
1/2 cup rolled oats
1/4 cup chopped pecans
1/2 pint fresh raspberries

Steps:

  • In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB COBBLER



Rhubarb Cobbler image

Fresh rhubarb brings a tart and tangy flavor to our easy cobbler that can be ready in only 1 hour.

Provided by Angie McGowan

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 8

1 lb fresh rhubarb, chopped
1/2 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon lemon juice
1 cup Original Bisquick™ mix
2 tablespoons butter, softened
1/4 cup milk
Freshly whipped cream or vanilla ice cream

Steps:

  • Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
  • In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  • In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
  • Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
  • To serve, scoop warm cobbler into bowls; top with whipped cream.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY-RHUBARB BISCUIT COBBLERS



Raspberry-Rhubarb Biscuit Cobblers image

Categories     Cake     Bake     Raspberry     Rhubarb     Pastry

Yield makes 6 to 8

Number Of Ingredients 13

2 pints (about 12 ounces) fresh raspberries
1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
1 1/2 cups sugar
1/3 cup instant tapioca
Juice and zest of 1/2 lemon
1/2 teaspoon plus a pinch of salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
3/4 cup plain whole-milk yogurt
2 to 3 tablespoons heavy cream

Steps:

  • Preheat the oven to 400°F, with racks in the center and lower third. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together the raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide the filling among six to eight 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Add the yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
  • Brush dough with cream. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.
  • Cobblers how-to
  • This easy, biscuit-style topping is dropped by heaping tablespoons onto the fruit filling before baking.

RHUBARB COBBLER



Rhubarb Cobbler image

My mother made this cobbler for hay balers at lunchtime and for her quilt club. I've shared the recipe with many friends and they say it's now one of their favorites.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

3 cups diced rhubarb
2 cups sugar, divided
1 tablespoon butter
1/2 cup shortening
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
Whipped cream or ice cream, optional

Steps:

  • Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

Nutrition Facts :

RASPBERRY COBBLER



Raspberry Cobbler image

Make and share this Raspberry Cobbler recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups raspberries
2/3 cup sugar
1/2 teaspoon lemon juice
2 tablespoons butter
1 1/2 cups bisquick biscuit mix
3 tablespoons melted butter
1 egg, beaten
1/2 cup milk
whipped cream

Steps:

  • In a mixing bowl, toss the raspberries with the sugar and lemon juice.
  • Spread berries out into a buttered 10x6 inch baking dish.
  • Dot with 2 tablespoons butter.
  • In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
  • Drop spoonfuls of dough over fruit.
  • Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
  • Serve warm with whipped cream.

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Top Asked Questions

How to make rhubarb and raspberries cake?
In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish. Step 3
What goes well with raspberry and rhubarb for cobbler?
The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes. The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler.
What are the ratings for rhubarb-Raspberry biscuit Cobblers?
Rhubarb-Raspberry Biscuit Cobblers Rating: Unrated 0 Ratings 5star values:0 4star values:0 3star values:0 2star values:0 1star values:0
How do you make rhubarb cake mix with cornstarch?
Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste. Stir cornstarch paste mixture into the hot mixture; boil for 1 minute. Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.

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