rhubarb berry cobbler

Hello Tuesday!  Just this morning I was counting down the days left until my boys are out of school for the summer.  11 days.  11 days of lunch packing, homework checking and morning routines.  As much as I am ready to have them at home I need those 11 days to tie up loose ends and accomplish a few more things that are just a bit easier without 3 energetic kids underfoot.  We’re all dreaming of the summer days to come though.  Last week I made this slightly tart, beautifully fuschia colored cobbler and we talked about those plans.

Plans to go on countless bike rides, discovering new trails….

Making popsicles

Going on our favorite mountain vacation, soaking up cool mountain air in the middle of July…

Watching baseball games in the warm summer evenings…

Seeing the Atlantic Ocean for the first time as a family and looking for seashells…

Visiting the farmers’ markets and picking strawberries

I get excited just writing out the list.

rhubarb berry cobbler

Rhubarb-Berry Cobbler


  • Makes 8 servings
  • 1 1/2 cups fresh or frozen rhubarb, sliced
  • 1/4 cup sugar
  • 1/4 cup orange marmalade
  • 2 teaspoons orange zest
  • 3 tablespoons orange juice
  • 1 tablespoon cornstarch
  • 6 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamon
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cup fresh or frozen blueberries
  • 1 3/4 cup fresh or frozen strawberries, sliced
  • Biscuits
  • 1 1/3 cup whole wheat pastry flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dairy or nondairy milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons sliced almonds
  • 2 tablespoons sugar


  1. Preheat oven to 375 degrees.
  2. In a large nonstick, oven-going skillet combine slice rhubarb, 1/4 cup sugar, marmalade, orange juice, cornstarch and 1 tablespoon of butter. Cook and stir until bubbly. Add in spices, blueberries and strawberries; cook and stir just to boiling. Remove from heat and set aside.
  3. In a medium mixing bowl, whisk flour, 1/3 cup sugar, baking powder, orange zest and salt. Cut in remaining 5 tablespoons of butter until pea sized. In a separate bowl mix milk and extract; stir into flour mixture. Drop in 8 mounds over fruit filling; sprinkle with sliced almonds and sugar.
  4. Bake at 375 degrees for 25-30 minutes or until knife inserted into biscuit comes out clean. Cool on a wire rack. Serve warm or at room temp with ice cream or whipped cream.

rhubarb berry cobbler

rhubarb berry cobbler




10 Responses to Rhubarb-Berry Cobbler

  1. Alyssa says:

    What the heck? I seriously got teary-eyed looking at this recipe! It’s the rhubarb — hits me straight in the heart every time. Or the fact that I miss you! :)

    • Alison says:

      Alyssa, rhubarb is quickly becoming one of my favorite things to bake with in the spring. I miss you too friend…hope to see your face more this summer!

  2. What a beautiful dessert! Cobblers and crisps are my favorite desserts and I just cannot wait for rhubarb his year! Yum 😀 I’ll definitely be trying your whole wheat biscuit recipe, I haven’t found one I like yet.

    • Alison says:

      Heidi–cobblers and crisps are my favorite desserts too. I love all the different combinations of seasonal fruits that can be used. The biscuits are really light, I was amazed, even with the whole wheat pastry flour.

  3. Veronica says:

    Such a pretty cobbler! I will definitely give this a shot once the farmers market has some local berries. Huge fan of yours. Love your work.

  4. Heather says:

    I love Rhubarb and I just recently picked some from my Aunts Patch! I really like the addition of Orange Marmalade :)

    Wonderful recipe and photos!

    • Alison says:

      Thanks Heather! The orange marmalade in the fruit and the orange zest in the biscuits add a wonderful flavor. Enjoy!

  5. Claire says:

    Good heavens! I need this cobbler in my mouth immediately…tonight at the latest.

    And I love your summer plans. Your boys’ lists from last year were adorable!

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