One of the things I most look forward to in spring is rhubarb from the garden. I certainly make good use of it as I find it is very versatile. Today, with the smaller household in mind, I am sharing my recipe for a delicious Rhubarb Cobbler perfectly sized just for two servings.
What is a Cobbler?
There are numerous types of toppings for fruit-based desserts – crisps, crumbles, buckles, and so forth and then there are cobblers. What differentiates a cobbler from other toppings is that it is typically made with a sweet biscuit topping that is dropped on top of the fruit base.
This is in contrast, for example, to a crisp topping which has rolled oats in it and resembles a crunchy streusel topping that typically covers the entire fruit base.
Some turbinado or granulated sugar is often sprinkled on top of the cobbler’s biscuit topping. If turbinado sugar is used, it gives a lovely slightly crunchy texture to the biscuit topping.
The topping for a cobbler does not have to entirely cover the fruit and there is no need to be fussy about forming perfect biscuit shapes. In fact, if a cobbler is made in a larger size than this one for two servings, the “biscuits” can be dropped at random, here and there on top of the fruit sauce base, giving the impression that it looks like cobblestones. The biscuit dough can either be dropped by spoonful on to the fruit base or pieces of dough can be slightly flattened and formed, by hand, into round shapes and then placed on the fruit.
Cobbler Fruit Base
The cobbler fruit sauce base consists of a fruit that is mixed with sugar, a thickener such as flour or cornstarch, and there may (or may not) be some spice seasoning. A cobbler is a great dessert to make in summertime when the fresh fruits are in season.
Serving a Cobbler
Baked in the oven until the fruit sauce bubbles up around the edges of the slightly tanned biscuit topping, a cobbler makes a wonderful dessert either served plain as is or topped with a scoop of vanilla ice cream or a dob of whipped cream. I recommend letting a cobbler dessert sit for 15-20 minutes before serving so the sauce has time to set and the dessert can be fully appreciated when it is not boiling hot.
Sizing Down
Since some of my blog followers have indicated an interest in smaller-sized recipes, I have sized down a Rhubarb Cobbler to two servings. For those in a single person household, this dessert for two reheats well on a second day for just a few minutes in the oven or seconds in the microwave.
The dessert can be made in individual oven-safe baking dishes with a 1-cup capacity or, alternatively, in a baking pan that can hold at least 2 cups.
Rhubarb Cobbler for Two
Ingredients:
For sauce:
6½ oz rhubarb, cut into ½“ chunks
2½ tbsp brown sugar, packed
2½ tbsp granulated sugar
3½ tsp cornstarch
1/8 tsp nutmeg
3 tbsp orange juice
2½ tbsp water
2 tsp butter
½ tsp finely grated orange rind
For cobbler topping:
1/3 cup all-purpose flour (to make it gluten-free, use 1/3 cup one-to-one gluten-free baking flour)
2 tbsp granulated sugar
¾ tsp baking powder
Pinch salt
Pinch nutmeg
½ tsp finely grated orange rind
1½ tbsp cold butter
2 tbsp milk
1 – 1½ tsp turbinado or granulated sugar for sprinkling on top of cobbler
Method:
Preheat oven to 375°F. Lightly grease two oven-safe baking dishes with 1-cup capacity each or, alternatively, one baking dish with at least 2-cup capacity.
To make sauce: Mix the sugars, cornstarch, and nutmeg together in a small bowl. Place rhubarb in small saucepan and add the dry ingredients. Stir in the orange juice and water. Bring mixture to a boil over medium high heat, stirring constantly and gently, being careful not to break up the rhubarb chunks. Reduce heat to medium-low and cook for 1 – 1½ minutes, just until mixture starts to thicken, continuing to stir constantly and gently. Remove from heat and stir in the butter and orange rind. If making two separate cobblers, divide the sauce between the two dishes or, alternatively, transfer entire sauce to one baking dish that has a 2-cup capacity.
To make the cobbler topping: In small bowl, whisk flour, sugar, baking powder, salt, and nutmeg together. Stir in the orange rind. Cut in the cold butter using a small pastry cutter. Stir in the milk and incorporate ingredients to make a rough dough. Do not overwork dough. If making two separate cobblers, divide the dough in half and flatten each piece slightly and place on top of sauce. Topping does not have to completely cover sauce. If making cobbler in one dish, divide the dough into four portions and roughly flatten each portion into a circle and place on top of sauce. Sprinkle turbinado or granulated sugar over cobbler topping.
Place baking dish(es) on to a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler(s) to oven. Bake for about 25 minutes or until sauce is bubbling and cobbler topping is lightly tanned. Let cobbler sit for about 15-20 minutes to allow it to set before serving. Serve plain or with a scoop of vanilla ice cream or a dob of whipped cream.
Yield: 2 servings
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Rhubarb Cobbler for Two
Perfectly sized for two servings, this Rhubarb Cobbler has a delectable rhubarb sauce covered with a tasty biscuit topping. Serve plain, with a scoop of vanilla ice cream, or a dob of whipped cream.
Ingredients
- For sauce:
- 6½ oz rhubarb, cut into ½“ chunks
- 2½ tbsp brown sugar, packed
- 2½ tbsp granulated sugar
- 3½ tsp cornstarch
- 1/8 tsp nutmeg
- 3 tbsp orange juice
- 2½ tbsp water
- 2 tsp butter
- ½ tsp finely grated orange rind
- For cobbler topping:
- 1/3 cup all-purpose flour (to make it gluten-free, use 1/3 cup one-to-one gluten-free baking flour)
- 2 tbsp granulated sugar
- ¾ tsp baking powder
- Pinch salt
- Pinch nutmeg
- ½ tsp finely grated orange rind
- 1½ tbsp cold butter
- 2 tbsp milk
- 1 – 1½ tsp turbinado or granulated sugar for sprinkling on top of cobbler
Instructions
- Preheat oven to 375°F. Lightly grease two oven-safe baking dishes with 1-cup capacity each or, alternatively, one baking dish with at least 2-cup capacity.
- To make sauce:
- Mix the sugars, cornstarch, and nutmeg together in a small bowl. Place rhubarb in small saucepan and add the dry ingredients. Stir in the orange juice and water. Bring mixture to a boil over medium high heat, stirring constantly and gently, being careful not to break up the rhubarb chunks. Reduce heat to medium-low and cook for 1 – 1½ minutes, just until mixture starts to thicken, continuing to stir constantly and gently. Remove from heat and stir in the butter and orange rind. If making two separate cobblers, divide the sauce between the two dishes or, alternatively, transfer entire sauce to one baking dish that has a 2-cup capacity.
- To make the cobbler topping:
- In small bowl, whisk flour, sugar, baking powder, salt, and nutmeg together. Stir in the orange rind. Cut in the cold butter using a small pastry cutter. Stir in the milk and incorporate ingredients to make a rough dough. Do not overwork dough. If making two separate cobblers, divide the dough in half and flatten each piece slightly and place on top of sauce. Topping does not have to completely cover sauce. If making cobbler in one dish, divide the dough into four portions and roughly flatten each portion into a circle and place on top of sauce. Sprinkle turbinado or granulated sugar over cobbler topping.
- Place baking dish(es) on to a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler(s) to oven. Bake for about 25 minutes or until sauce is bubbling and cobbler topping is lightly tanned. Let cobbler sit for about 15-20 minutes to allow it to set before serving. Serve plain or with a scoop of vanilla ice cream or a dob of whipped cream.
Recipe Notes
Yield: 2 servings
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