Plum and Rhubarb Cobbler Plum and Rhubarb Cobbler

Plum and Rhubarb Cobbler 150 Image by: Plum and Rhubarb Cobbler 150 Author: Canadian Living

Don't forgo the vanilla bean. It's the perfect accent for this vibrant tangy-sweet dessert.

  • Portion size 9 servings
  • Credits : Canadian Living Magazine: July 2011


Biscuit Topping:


In large bowl, toss together plums, rhubarb and lemon juice; set aside.

In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch (2 L) square baking dish.

Biscuit Topping: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture.

Bake on baking sheet in bottom third of 375°F (190°C) oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes.

Nutritional facts Per serving: about

  • Sodium 161 mg
  • Protein 4 g
  • Calories 297.0
  • Total fat 11 g
  • Potassium 239 mg
  • Cholesterol 29 mg
  • Saturated fat 7 g
  • Total carbohydrate 46 g


  • Iron 9.0
  • Folate 22.0
  • Calcium 6.0
  • Vitamin A 12.0
  • Vitamin C 13.0
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Plum and Rhubarb Cobbler