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Apple Rhubarb Cobbler with Drop Biscuits

8 Muffins


Fruit Cobbler Ingredients:
1 c. light brown sugar (packed)
2 tbsp. Clabber Girl Corn Starch
1/4 c. water
4 1/2 c. apple slices (about 3 medium size, peeled, cored, and sliced thin)
1 1/2 c. rhubarb (diced)
2 tsp. vanilla

Drop Biscuits Ingredients:
2 c. all-purpose flour
1/4 c. sugar
1 tbsp. Clabber Girl Baking Powder
1/2 tsp. salt
1 c. buttermilk (more as needed)
3 tbsp. light brown sugar


Preheat the oven to 350 degrees F. You will need a 9-inch square baking dish.

Fruit Cobbler Preparation: Stir the brown sugar and Clabber Girl Corn Starch together in a saucepan then add the water, apples, and rhubarb. Bring to a low boil over medium heat and cook (stirring constantly) for about 8 minutes until the mixture thickens and becomes translucent.

Remove from the heat, stir in the vanilla, and pour into the baking pan. Set aside and allow to cool somewhat.

Drop Biscuits Preparation: Whisk together the flour, sugar, Clabber Girl Baking Powder, and salt. Using a wooden spoon, stir in the buttermilk until the mixture gathers into a ball. The dough should be blended and quite sticky. Do not knead the dough. Add a few more tbsp. of buttermilk if necessary.

Drop the biscuit dough over the fruit in the prepared pan. Sprinkle the 3 tbsp. of brown sugar evenly over the top.

Bake for about 25 to 30 minutes, or until the filling is bubbly and the biscuits are browned.

Serve warm.


Many desserts call on lemon juice or zest to create a contrast for the sweetness of the other fruit. That's not necessary with puckery, tart rhubarb. Choose a good baking apple such as Granny Smith, Jonathan, or Gala.

Submitted By:

Recipe by Mani Niall
Revised 4/15