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Baked Rhubarb Cobbler

15

35

Pecan

Just like grandma made it, only better. Fresh rhubarb is spiced with sweet brown sugar and vanilla, brightened with lemon zest, topped with with a buttery cobbler topping and baked over sweet pecan wood.

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  • 1 1/2 Cup all-purpose flour

  • 3 Tablespoon sugar

  • 1 1/2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 8 Tablespoon butter, chilled

  • 1/2 Cup sour cream

  • 1 Pound fresh rhubarb

  • 1 Cup brown sugar

  • salt

  • 1/4 Whole lemon, juiced

  • 1 Teaspoon lemon zest

  • 1 Teaspoon vanilla

  • 2 Tablespoon raw sugar

  • 1

    When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 2

    In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the fat and flour are the size of peas.

    • 1 1/2 Cup all-purpose flour

    • 3 Tablespoon sugar

    • 1 1/2 Teaspoon baking powder

    • 1/2 Teaspoon salt

    • 8 Tablespoon butter, chilled

  • 3

    Add in sour cream and mix gently until it just comes together (be careful not to over mix or over work the dough).

    • 1/2 Cup sour cream

  • 4

    In a small bowl combine chopped rhubarb, sugar, salt, lemon juice, lemon zest and vanilla. Toss to coat and pour into desired baking dish (8x8 works great).

    • 1 Pound fresh rhubarb

    • 1 Cup brown sugar

    • Pinch salt

    • 1/4 Whole lemon, juiced

    • 1 Teaspoon lemon zest

    • 1 Teaspoon vanilla

  • 5

    Spoon the biscuit dough on top of the rhubarb in dollops until all the dough is used up. Sprinkle with raw sugar.

    • 2 Tablespoon raw sugar

  • 6

    Place cobbler directly on the grill grate and cook 35 minutes or until biscuit topping is lightly browned and cobbler is bubbling.

    350 ˚F

  • 7

    Serve with whipped cream. Enjoy!

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