Spiced Rhubarb Custard Cobbler

Spiced Rhubarb Custard Cobbler

Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.

35 min. prep time
8 servings
151 Rating



1 1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups sliced fresh rhubarb*


1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into pieces
1/4 cup milk



Heat oven to 350°F. 

Combine all filling ingredients except rhubarb in bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan. 

Combine 1 cup flour, brown sugar, baking powder and 1/2 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg.

Drop dough over rhubarb mixture forming 8 even mounds. Bake 45-50 minutes or until filling is set and biscuits are golden brown. Serve warm with whipping cream, if desired.

*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.

Recipe Tip

- When choosing fresh rhubarb, look for crisp, firm stalks. Store tightly wrapped in the refrigerator up to 1 week.

- For a nice touch, brush the biscuits with milk and sprinkle with coarse sugar before baking.

Nutrition Facts (1 serving)

Calories: 320

Fat: 9g

Cholesterol: 120mg

Sodium: 380mg

Carbohydrates: 56g

Dietary Fiber: 2g

Protein: 6g

Recipe #12901©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Wonderful! Very light tasting not heavy as you would think with biscuits for topping. Excellent mingling of flavors. I add an extra quarter teaspoon of cinnamon just because I like cinnamon. No adjustments needed for high altitude.

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