Tested till perfect Honey Rhubarb Cobbler
Honey Rhubarb Cobbler
Photography by Joe Kim

Honey Rhubarb Cobbler

The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely, and drain well before using.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: May 2012

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 30 minutes (including cooling)
  • Portion size 8

Ingredients

  • 8 cups 8cupschopped fresh rhubarb or frozen rhubarb
  • 1/3 cup 1/3cupwild fireweed honeywild fireweed honey or wildflower honey
  • 1/4 cup 1/4cupall purpose flour
  • 1/4 cup 1/4cupgranulated sugar
  • 1 tbsp 1tbsporange juice

Cobbler Topping:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspbaking soda
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupcold unsalted butter, cubed
  • 2/3 cup 2/3cupbuttermilk

Orange Sugar Topping:

  • 3 tbsp 3tbspgranulated sugar
  • 1 tbsp 1tbspgrated orange zest
  • 1 tbsp 1tbspbutter, melted
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Preparation

In bowl, combine rhubarb, honey, flour, sugar and orange juice until well coated; scrape into greased 8-inch (2 L) square baking dish. Set aside.

Cobbler Topping: In separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork to make shaggy dough. Turn out onto lightly floured surface; knead 5 or 6 times until dough comes together. Roll or gently press into 8-inch (20 cm) square; cut into 9 pieces. Arrange on top of rhubarb mixture.

Orange Sugar Topping: In small bowl and using fingers, rub sugar with orange zest. Brush biscuit tops with melted butter; sprinkle with orange sugar.

Bake in 375ºF (190ºC) oven until cobbler topping is fluffy and golden and filling is bubbly (if topping browns too quickly, cover loosely with foil), about 50 to 55 minutes. Serve warm.

Nutritional Information Per serving: about

cal 304 pro 5g total fat 8g sat. fat 5g
carb 55g dietary fibre 3g sugar 29g chol 21mg
sodium 110mg potassium 234mg

% RDI:

calcium 29 iron 13 vit A 8 vit C 12
folate 29
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