Baked Rhubarb Cobbler
By Traeger Kitchen
Just like grandma made it, only better. Fresh rhubarb is spiced with sweet brown sugar and vanilla, brightened with lemon zest, topped with with a buttery cobbler topping and baked over sweet pecan wood.
Prep Time
15 Min
Cook Time
35 Min
Pellets
Pecan
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2 Cup | all-purpose flour |
| 3 Tablespoon | Sugar |
| 1 1/2 Teaspoon | baking powder |
| 1/2 Teaspoon | Salt |
| 8 Tablespoon | butter, chilled |
| 1/2 Cup | sour cream |
| 1 Pound | fresh rhubarb |
| 1 Cup | brown sugar |
| 1/4 Whole | lemon, juiced |
| 1 Teaspoon | lemon zest |
| 1 Teaspoon | vanilla |
| 2 Tablespoon | raw sugar |
Steps
1
When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.
2
In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the fat and flour are the size of peas.
3
Add in sour cream and mix gently until it just comes together (be careful not to over mix or over work the dough).
4
In a small bowl combine chopped rhubarb, sugar, salt, lemon juice, lemon zest and vanilla. Toss to coat and pour into desired baking dish (8x8 works great).
5
Spoon the biscuit dough on top of the rhubarb in dollops until all the dough is used up. Sprinkle with raw sugar.
6
Place cobbler directly on the grill grate and cook 35 minutes or until biscuit topping is lightly browned and cobbler is bubbling.
350 ˚F / 177 ˚C
00:35
7
Serve with whipped cream. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.