This is my second attempt at making this cobbler. I made it last week, but underestimated the amount of rhubarb needed and overestimated the amount of shortcake dough needed and ended up with a very bready and dry cobbler. I really wanted to try this again before the rhubarb season ended. I had to go to three stores before finding a few lonely stalks.
This is my take-two. I doubled the amount of rhubarb this time and placed thinner dollops of dough on top. Nailed it! This is a great cobbler for those who really want to enjoy the fruit, which was my goal the first time around. And I was able to use my new cast iron skillet!
I’m a bit of a purist when it comes to rhubarb. I don’t like to add other fruit, but I do like to add a little spice. Depending on my mood, I will add either a little ground ginger, or finely chopped crystalized ginger. It gives the rhubarb a little spicy kick.
I also prefer to use my shortcake recipe instead of a biscuit recipe. It’s a little sweeter and I think provides a nice balance to the tart rhubarb.
I had so much fun baking with the skillet that I can’t wait to try it again!
Skillet Rhubarb Cobbler with Ginger
for the cobbler topping
- 1 ½ cups flour
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- 1/3 teaspoon salt or ¼ + 1/8
- 1/3 cup (6 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
- ¼ cup plus 1 tablespoons chilled heavy whipping cream
- 1 large eggs
- ½ teaspoon vanilla extract
- 1/8 cup chilled buttermilk
for the rhubarb filling
- 2 pounds rhubarb , sliced about 1/8 inch thick
- ¾ cup sugar
- 1 ½ tablespoons flour
- ¼ teaspoon ground ginger or 1 tablespoon finely chopped crystalized ginger
make the cobbler topping
Preheat oven to 400°F. Whisk first 4 ingredients in large bowl. Add butter. Cut in with a pastry knife until coarse meal forms. Whisk ¼ cup cream, 1 egg, and vanilla in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk. Set aside while you prepare the filling.
make the filling
Preheat oven to 375°F. In a cast iron skillet, combine the flour, sugar and ground ginger. Add rhubarb and stir until combined thoroughly. Take the cobbler topping dough, break into small pieces and drop on top of the rhubarb filling. Make sure to leave a few open areas to allow steam to escape.
Place skillet on the middle rack of the oven and bake for approximately and bake for 30 to 40 minutes until the crust is golden and fully baked and the juices have thickened. Transfer the skillet to a rack and let cool.