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.
8Activating this element will cause content on the page to be updated.
|1 1/2 Cup||all-purpose flour|
|1 1/2 Teaspoon||baking powder|
|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|
|2 Tablespoon||raw sugar|
When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.
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
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
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
1/4 Whole lemon, juiced
1 Teaspoon lemon zest
1 Teaspoon vanilla
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
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
Serve with whipped cream. Enjoy!