Delicious Rhubarb Cobbler Recipe

Indulge in the sweet and tangy flavor of rhubarb with this mouthwatering rhubarb cobbler. This recipe combines juicy rhubarb with a buttery, flaky biscuit topping. It's the perfect dessert to enjoy during rhubarb season and will satisfy every sweet tooth. Prep time is minimal, allowing you to quickly whip up this delectable treat and impress your family and friends with your baking skills. Serve it warm with a scoop of vanilla ice cream for a truly heavenly experience.

Ingredients

• 5 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup milk
• 1 tablespoon turbinado sugar, for sprinkling

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb, 1 cup granulated sugar, lemon juice, and vanilla extract. Mix well and set aside for 10 minutes.
3. In a separate bowl, whisk together the flour, cornstarch, 1/2 cup granulated sugar, baking powder, and salt.
4. Add the cold cubed butter to the flour mixture. Using your fingers or a pastry cutter, incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Pour in the milk and stir until just combined. Do not overmix.
6. Transfer the rhubarb mixture to a greased 9x9-inch baking dish.
7. Drop spoonfuls of the biscuit dough over the rhubarb, covering it as evenly as possible.
8. Sprinkle the turbinado sugar over the biscuit dough.
9. Bake in the preheated oven for 40-45 minutes until the rhubarb is bubbly and the biscuit topping is golden brown.
10. Remove from the oven and let it cool for a few minutes before serving.
11. Serve warm with a scoop of vanilla ice cream, if desired.

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