Spiced Rhubarb Custard Cobbler
8
servings
35 min
PREP TIME
1 hr 20 min
TOTAL TIME

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

  1. STEP 1

    Heat oven to 350°F.

  2. 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.

  3. 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.

  4. 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.

Tip #1

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

Tip #2

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

Nutrition

320Calories
9Fat (mg)
120Cholesterol (mg)
380Sodium (mg)
56Carbohydrates (g)
2Dietary Fiber
6Protein (g)

Reviews

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our online community

  September 07, 2015

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.

— says Sharon in Colorado
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