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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
Pellets
Pecan
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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.
Ingredients
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).
Ingredients
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).
Ingredients
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.
Ingredients
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!