Description

This easy Rhubarb Blueberry Cobbler is the perfect summer dessert—sweet, tart, and irresistibly juicy. Fresh rhubarb and blueberries bubble beneath a golden, buttery biscuit topping in this rustic treat that’s simple to make and absolutely delicious served warm with a scoop of ice cream.

Ingredients

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For the Filling:
3 cups chopped rhubarb (fresh or frozen)
2 cups fresh or frozen blueberries
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
For the Topping:
1 cup all-purpose flour
⅓ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold unsalted butter (cubed)
½ cup heavy cream (plus extra for brushing)
1 tablespoon turbinado sugar (optional, for sprinkling)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease your baking dish.
In a bowl, mix rhubarb, blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla. Spread the mixture evenly into the baking dish.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the cream just until the dough comes together.
Drop spoonfuls of the topping over the fruit filling. It’s okay if some fruit shows through.
Brush the topping with a bit of cream and sprinkle with turbinado sugar if using.
Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling.
Let cool for 10–15 minutes before serving. Serve warm with ice cream or whipped cream.

Notes

You can use frozen rhubarb or blueberries—no need to thaw first.

For a more tart cobbler, add more rhubarb or reduce the sugar slightly.

Buttermilk can be used in place of cream in the topping.

Store leftovers covered in the refrigerator for up to 4 days.

To reheat, warm individual portions in the microwave or the whole dish in a 300°F oven until heated through.

This cobbler freezes well after baking—wrap tightly and freeze for up to 3 months.