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Roasted Rhubarb Cobbler

Recipe during the pandemic 2021-04-28 . by Melisa Clark of the New York Times.
Print Recipe
Prep Time 1 hr
Cook Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 vanilla bean , split lengthwise
  • 2 pounds rhubarb, trimmed and cut into 1/2" pieces about 7 cups
  • 3/4 cup sugar
  • 1 tea spoon grated orange zest
  • 3 finger pinch salt

Biscuit topping

  • 3/4 cup flour 3/4 cup flour + 1 table spoon
  • 2 tablespoons sugar
  • 1-3/4 tea spoons baking powered
  • 3 tablespoons butter cold unsalted cut into 1/2 inch cubes
  • 1/3 cup heavy whipping cream
  • demerara sugar

Instructions
 

  • heat the over to 450F
  • scrape the vanilla pulp out of the bean and into a gratin dish
  • add rubarb, sugar, zest and salt. Toss well and let rest.

Biscuit

  • add the flour, sugar, baking powder, salt into the processor.
  • add the butter and pulse.
  • add 1/3 cup of cream and pulse until it clumps together.
  • form the dough into 6 balls.
  • let rest for 30 minutes.
  • roast the rhubarb, for about 30 minutes
  • lower the oven to 375 F.
  • arrange the biscuits on top of the rhubarb
  • brush the biscuits with the remaining cream and Demerara sugar.
  • Bake until golden brown. about 30 minutes.

Notes

Melissa of the New Your Times describes 'cobblers are like cake: neatly sliceable with bits of soft fruit strewn in the crumb. Others are more like PIE, with a jam - my compote sandwich between two flaky crusts.' the ones she likes best are 'the biscuit crowned ones, which don't resemble any other pastries at all.'