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Baked Rhubarb Cobbler

Baked Rhubarb Cobbler

By Traeger Kitchen

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.

Prep Time

15 Minutes

Cook Time

35 Minutes




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Units of Measurement:
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
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 / 177 ˚C

  • 7

    Serve with whipped cream. Enjoy!

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