Blueberry Rhubarb Cobbler
Once blueberries and rhubarb come into season, there’s nothing more satisfying than baking them in a simple Blueberry Rhubarb Cobbler and eating it warm, with a melty scoop of vanilla ice cream.
Once blueberries and rhubarb come into season, there’s nothing more satisfying than baking them in a simple cobbler and eating it warm, with a melty scoop of vanilla ice cream. This Blueberry Rhubarb Cobbler is an easy recipe that will be on repeat while the rhubarb lasts.
I kept convincing myself that I needed to make yet another pan of blueberry rhubarb cobbler, you know, to make sure it was perfect before I shared it with you. Double the fruit this time, drop in the biscuits another, how about forming the biscuits first? But all other attempts after those initial tweaks to perfection, I really had no other excuse, other than I couldn’t get enough.
I looked for every excuse to make them. Oh, I need to bring a dessert to dinner? Great, I’ll make Blueberry Rhubarb Cobbler! (It travels quite nicely to dinner parties, by the way.)
Blueberry Rhubarb Cobbler
When I think rhubarb desserts, it’s hard not to think of strawberry, when you’re playing word association. And sometimes I think cherry, as in this crisp. But my mind has changed because after making this cobbler, I’ve realized that I have woefully ignored my beloved blueberry from meeting its match, and once you try this cobbler, I do think you will agree.
Heavenly pools of dark blueberry and rhubarb bake together under a cloak of fluffy biscuits, and when you dish it into a bowl, still warm, with a scoop of ice cream, your spoon will want to rush and slow down at the same time, cutting its way through doughy goodness into the swirls of fruit and cream. You may be tempted to toss the spoon and just dive in headfirst, and if you do, I wouldn’t blame you one bit. Just save a scoop for me, okay?
More Rhubarb Desserts
Strawberry Rhubarb Crisp (Vegan-Friendly)
Rhubarb Upside-Down Cake
Rhubarb Cake
Rhubarb Empanadas
Rhubarb Frangipane Cake
Rhubarb Crumb Bars from The View from Great Island
Rhubarb Fool by Boulder Locavore
Blueberry Rhubarb Cobbler
Ingredients
For the filling:
- 3 cups blueberries
- 3 cups diced rhubarb
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
For the dough:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 5 tablespoons unsalted butter cold and cut into cubes
- 1/2 cup whole milk plus more for brushing
- 2 tablespoons sanding or turbinado sugar
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the blueberries and rhubarb with the sugar and flour until evenly coated. Place the filling in a buttered baking dish (about 2 quarts and 1 1/2 to 2 inches deep). Set aside.
- Make the dough by whisking together the flour, sugar, baking powder, salt, and baking soda in a bowl. Cut in the butter using a pastry cutter or your fingers until you have coarse crumbs. This can also be done in a food processor. Add the milk and stir gently until it just forms a sticky dough; do not over mix. Place large spoonfuls of dough over the fruit in the baking dish. Lightly brush the dough with milk and sprinkle with sugar.
- Bake for about 30 minutes, or until the fruit filling is bubbling and biscuits are puffed and golden. Let it sit at room temperature to cool for about 25 minutes.
- Serve warm with vanilla ice cream.
Notes
Nutrition
Comments
COOKBOOK
We love the flavors in this recipe! The only problem was that it took far more than 30 minutes to bake. When I took it out at 30 minutes the biscuits on top were still liquid. Make sure you just wait until it is golden brown on top. I also added a little bit of cinnamon to the filling and to the biscuits which helped the flavor be a little more complex. Thanks for sharing the recipe!
So happy you loved it, Kristin! You’re so welcome! Love the extra touch of cinnamon :)
This is an amazing cobbler that can be adapted for any type of fruit. My family loves the cobbler topping.
I’m so glad your family loves the topping, Leslie! It really is adaptable to so many delicious fruits :)
Oh my goodness… you had me at cobbler, but then this combination of flavors gives me all heart eyes! What a perfect dish to bring to a dinner party right now.. and the colors are gorgeous! Delicious work, Liren!
Thank you, Traci! It’s amazing to me how the simplest and most humble of desserts can be so incredibly decadent!