Spiced Rhubarb Custard Cobbler

Name: Spiced Rhubarb Custard Cobbler
Prep time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: Filling; 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; 3 large Land O Lakes® Eggs; 4 cups sliced fresh rhubarb *; Biscuits; 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; 1 large Land O Lakes® Egg; Topping; Land O Lakes® Heavy Whipping Cream

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

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35 min

Prep Time

1 hr 20 min

Total Time

servings

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Ingredients

Filling

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

3 large Land O Lakes® Eggs

4 cups sliced fresh rhubarb

Biscuits

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

1 large Land O Lakes® Egg

Topping

Land O Lakes® Heavy Whipping Cream

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

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine all filling ingredients except rhubarb in bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan.
STEP 3

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.
STEP 4

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.