Rhubarb Raspberry Cobbler With Cornmeal Biscuits Recipe (2024)

This was great! I altered the recipe a little. I used 4 cups of rhubarb to 4 cups of raspberries that I had mashed and frozen from Oregon's bounty this summer. I added 5 Tablespoons of pearl tapioca as I like my pies and fruit puddings a little more solid. I let it sit ( needs to sit at least a half hour with the tapioca. I used the suggested amount of
sugar. Very nice sweet-with-a bite of tart, desert and easy to make. Served with ice-cream. Lovely.

These were the best biscuits I have ever made. The ratio of dry and wet ingredients allowed for an easy light gathering of the dough. Not too wet or dry. Consequently, for once I didn't overwork the dough. I used the food processor for incorporating the cream into the dough rather than stirring it in. The biscuit was light and delicate. I cooked it at 325° in my convection oven for 38 minutes.

Liked the biscuits, but the filling was too sweet. Will cut back on the sugar next time.

Excellent, but next time I will use tapioca in place of cornstarch. Filling was too runny, but the taste was amazing and a beautiful color.

Absolutely delicious !!! I am eating what's left for breakfast.
Next time, I will make the biscuits without cornmeal, or find a much finer grind than what I used...Found the cornmeal an unpleasant grit to this fabulous desert.

Added 1/4 cup of fresh grated ginger, and 1 tbsp of chopped candied ginger-- this cut the sweetness a lot and was super good!

I grew up eating cobblers of all sorts and have been making them myself for more than 40 years. During this horrible coronavirus I have been eating up our freezer contents and used this biscuit recipe but with 1 percent milk as I had no cream or yogurt, on some peaches from our trees last summer and these biscuits are the best I have ever eaten. Browned lightly on the top, they are crispy, have such a great texture and are not too sweet. Thank you NYT, in so many ways, for helping us.

This is really delicious. I was concerned that the raspberries might make this too tart, but the filling is actually very well balanced. Plus, it would be criminal to eat this without a scoop or two of good vanilla ice cream, so there's that.

2 lbs. rhubarb yielded more than 6 cups once cut when I remeasured. I wonder if the extra fruit is why the filling was runny for some folks. In general, I wish more recipes included weights rather than volume measurements - and, in particular, metric weights. My filling was just right and the biscuits were super light and fluffy. A yummy treat and excellent recipe over all.

Used a mix of strawberries and raspberries. Added a quarter cup of ginger, zest from one lemon, and dash of freshly ground cardamom. came out fantastic.

I made this cobbler a couple of weeks ago after my kids and I picked up fresh rhubarb at a farmer’s market, and then spent the afternoon at a u-pick raspberry patch. Simply, it’s been the best thing I’ve made this summer! It seemed to taste better the day after baking, too. My only suggestion is to use less sugar in the filling. I thought it would be a shame to drown out the wonderful flavor of just-picked raspberries with a whole cup of sugar. I used half a cup 2 tbsps. sugar=perfect!

Really good. It was sweet, but not overpowering as some comments suggested. The filling was a bit too runny for my tastes, so I will add tapioca next time. As promised in the narrative, the cornmeal biscuits do provide a complement to the filling. Definitely will make this again while rhubarb is in season.

This was an excellent use of Rhubarb. I cut the recipe in half as there are only two of us and am sorry. It is so good!

Really enjoyed this but next time would increase the proportion of raspberries and add a touch more sugar. Maybe sprinkle a little turbinado on the top of the biscuits for some added texture.

We never have rhubarb in our small town in southern CA so I made this with raspberries and peaches and it was very good! Love the cornmeal biscuits.

I had end of the season fresh rhubarb and last years frozen blackberries and plunged ahead to avoid a shopping trip. I also improvised with buttermilk rather than oat milk which was my other available option. Heavy cream is just not for me. With all of these substitutions, I still say it was delicious. The cornmeal is perfect and my dough came together easily doing it by hand. I was also too lazy to haul out and wash my food processor.

Absolutely terrific.- I sliced the rhubarb to 1/4 inch, so I needed at least ~2.5 lbs to get 6 cups.- Reduced sugar to 7/8 cup. Not much of a reduction given the tightly packed cups of rhubarb. - Used 4 TBSP tapioca vs 2.5 cornstarch per other reviewers. And let it sit a bit before cooking.

This is the best recipe ever written on earth...that might sound like an exaggeration, but honestly, I am being moderate. Let me put it this way, after serving this at dinner for five guests last night, who remained thoroughly gobsmacked by it, I woke up and had it for breakfast at 6:15. You might be thinking, "he did not put vanilla ice cream on it" but you would be wrong. My suggestion is that you quit your job and make this right now!

I love the combo of raspberries and rhubarb. Loved the biscuits. They had the lovely sandy texture with the cornmeal and fell apart easily-in a good way. It took longer to cook than the suggested time, FYI. But I used frozen raspberries so that may be why it longer.

Could I use frozen rhubarb and add more thickener?

This was a winner! Made exactly as written. The tart fruit and buttery biscuits combined beautifully. I'd make the biscuits just by themselves another time.

This is absolutely delicious. I too used tapioca and it wasn't runny at all. Also cut the sugar by 1/4 cup. And so easy!

Made ten biscuits with level i e cream scoop! Covered to well in 9 x 11” pan. Used strawberries instead of raspberries and soy milk instead of cream. Still great!

I didn't have enough fruit so I wound up with raspberries, rhubarb, bosc pears, and homemade applesauce. Very tasty! The corn flavor in the biscuit is surprising, in a good way. Thanks for this recipe!

Great recipe. Used clear jell for thickening instead and cot sugar mixed in fruit to 1/2 cup. A little more tart, but that works well for us. Made 8 ramekins, baked same tome.

Used mostly raspberries, some strawberries and blueberries. No rhubarb. Center berries didn’t get cooked enough to firm up. Very good.

In place of the heavy cream, use equal parts Greek yogurt and milk.

I had rhubarb and wanted to make this with what we had on hand so bear with the substitutions. This was fabulous with 4 cups rhubarb, 2 cups blueberries and 2 cups wineberries using 3/4 cup sugar. Only had medium cornmeal, white whole wheat flour and 2% milk but the biscuits were still yummy and not heavy. The crunch from the coarser cornmeal was nice.