Easy Rhubarb Cobbler With Biscuit Topping

Rhubarb Cobbler
Diana Rattray
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
207 Calories
7g Fat
36g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 207
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 81mg 4%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Protein 2g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful rhubarb cobbler is made quick and easy with biscuit mix. Feel free to use frozen rhubarb in this recipe or add some fresh sliced strawberries to make a strawberry-rhubarb cobbler.


  • 1 pound rhubarb (cut into pieces, about 6 medium stalks)
  • 1 tablespoon water
  • 1 cup sugar (divided)
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons butter (cut into small pieces)
  • 1/4 teaspoon cinnamon (ground)
  • For the Biscuit Topping:
  • 1 1/2 cups biscuit mix
  • 1 heaping tablespoon sugar
  • 3 tablespoons butter (melted)
  • 1/2 cup milk

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge.

  3. Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste. Stir cornstarch paste mixture into the hot mixture; boil for 1 minute.

  4. Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.

  5. Combine biscuit mix and 1 tablespoon sugar. Add 3 tablespoons melted butter and 1/2 cup of milk; mix with a fork just until moistened.

  6. Drop by spoonfuls over the hot fruit mixture. Sprinkle with additional granulated sugar for a little extra sparkle.

  7. Bake for 20 to 25 minutes.

  8. Serve warm with ice cream or whipped cream.

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