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Rhubarb Cobbler with Mint Recipe

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4.1 from 2 reviews

This Rhubarb Cobbler with Mint is a delightful early summer dessert featuring tart rhubarb mixed with fresh mint, topped with fluffy biscuit-style topping and baked to golden perfection. Ideal for backyard barbecues and seasonal gatherings, it offers a refreshing balance of sweetness and herbal brightness, best served warm with ice cream or whipped cream.

Ingredients

Rhubarb Filling

  • 5 cups chopped, fresh rhubarb
  • 1 cup granulated sugar
  • ¼ cup chopped fresh mint
  • 2 tablespoons unsalted butter, diced

Topping

  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup granulated sugar
  • 6 tablespoons unsalted butter, diced
  • ¾ cup heavy cream
  • 2 tablespoons raw sugar (turbinado or demerara)

For Serving (optional)

  • Flaky salt
  • Vanilla or strawberry ice cream
  • Crème fraîche
  • Whipped cream

Instructions

  1. Preheat the oven: Set your oven to 400°F and place a rack in the center position to ensure even baking.
  2. Prepare the rhubarb filling: In a 9 x 13-inch baking dish, combine the chopped rhubarb, granulated sugar, and chopped fresh mint. Stir to evenly coat the rhubarb with sugar and mint. Dot the mixture with diced unsalted butter to enrich the filling.
  3. Bake the rhubarb mixture: Place the baking dish in the oven and bake for 20 minutes, or until the rhubarb softens and bubbles around the edges. Once done, remove from the oven and gently stir the mixture with a spoon or spatula to distribute the juices.
  4. Make the topping: While the rhubarb bakes, combine the flour, baking powder, sea salt, and granulated sugar in a food processor; pulse to blend. Add the diced butter and pulse until the butter pieces are smaller than grains of rice. Add the heavy cream and pulse just until the dough forms a shaggy consistency. Turn the dough out onto parchment paper and divide into 12 equal pieces. Shape each piece by hand into a roughly 2½-inch diameter disk.
  5. Assemble and finish baking: Arrange the biscuit topping pieces evenly over the hot rhubarb filling. Sprinkle the raw sugar over the biscuits to add a crunchy glaze. Return the dish to the oven and bake for an additional 20-25 minutes until the biscuits are puffed and golden brown.
  6. Serve: Once baked, optionally sprinkle flaky salt on top to enhance the flavors. Serve the cobbler warm, accompanied by vanilla or strawberry ice cream, crème fraîche, or whipped cream as desired for a creamy, indulgent finish.

Notes

  • Use fresh rhubarb for best tart flavor and texture.
  • Chilling the biscuit dough before baking can help achieve a flakier topping.
  • Optionally substitute the heavy cream with half-and-half for a lighter topping.
  • Sprinkling raw sugar on the topping before baking adds a sweet crunch.
  • Mint can be adjusted to taste or replaced with other fresh herbs like basil for a different flavor profile.

Find it online: https://marthatasty.com/rhubarb-cobbler-with-mint-recipe/