Slightly sweet, super tangy, and made with fresh garden rhubarb this Rhubarb Cobbler is the perfect large gathering summer dish. Topped with homemade biscuit dough and whipped cream, you can't go wrong.
Dice the clean rhubarb into 1/4-1/2 inch pieces in thickness. Add to the bottom of the cast iron dish. Sprinkle sugar and cornstarch on top of the rhubarb and toss to coat. Set aside while making the biscuit dough.
To make the biscuit dough, add the flour, sugar, baking powder, and salt to a large bowl and whisk. Cut butter into 1/4 inch cubes and crumble by hand into the dry mixture until slightly crumbly. Pour in the milk and stir with a wooden spoon until dough is sticky.
Dollup the dough mixture on top of the rhubarb mixture in clumps. It does not need to be flat nor cover all of the rhubarb as it will start to spread as it bakes.
Bake at 350F for 45 minutes uncovered. After baking, remove from oven and allow to sit for 15 minutes before serving.
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