Spiced Rhubarb Custard Cobbler

Spiced Rhubarb Custard Cobbler
15
1 Review
Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.
35 min
Prep Time
1:20
Total Time
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
 
*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.

Directions

  1. Heat oven to 350°F.
  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. 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. 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.

Recipe Tips

- 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
Cholesterol
120mg
Carbohydrates
56g
Protein
6g
Fat
9g
Sodium
380mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

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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