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Baked Rhubarb Cobbler

Traeger Kitchen


Baked Rhubarb Cobbler

Prep Time

15

Minutes

Cook Time

35

Minutes

Serves

8 - 12

People

Effort

difficulty
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difficulty
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What's this?

Just like grandma made it, only better. Fresh rhubarb is spiced with sweet brown sugar and vanilla, brightened with lemon zest, topped with with a buttery cobbler topping and baked over sweet pecan wood.

Ingredients

  • 1 1/2 Cup all-purpose flour

  • 3 Tablespoon sugar

  • 1 1/2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 8 Tablespoon chilled butter

  • 1/2 Cup sour cream

  • 1 Pound Rhubarb, fresh

  • 1 Cup brown sugar

  • Pinch salt

  • 1/4 Whole lemon, juiced

  • 1 Teaspoon lemon zest

  • 1 Teaspoon vanilla

  • 2 Tablespoon Sugar, raw

Steps

  • 1

    When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 2

    In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the fat and flour are the size of peas.
  • 3

    Add in sour cream and mix gently until it just comes together (be careful not to over mix or over work the dough).
  • 4

    In a small bowl combine chopped rhubarb, sugar, salt, lemon juice, lemon zest and vanilla. Toss to coat and pour into desired baking dish (8x8 works great).
  • 5

    Spoon the biscuit dough on top of the rhubarb in dollops until all the dough is used up. Sprinkle with raw sugar.
  • 6

    Place cobbler directly on the grill grate and cook 35 minutes or until biscuit topping is lightly browned and cobbler is bubbling.
  • 7

    Serve with whipped cream. Enjoy!