"Rhubarb season is here and I’m so excited to share my recipe for Raspberry Rhubarb Cardamom-Sugared Cobbler in partnership with @thefeedfeed + @immaculatebaking! #ad It really couldn’t be simpler, and while initially intended to be eaten for dessert, I found it made a pretty perfect breakfast as well!
You will be able to find everything you need at your local @WholeFoods including @immaculatebaking Organic Flaky Biscuits. Happy Spring! #ad #feedfeed #immaculatebaking #feedfeed #wholefoods"
Raspberry Rhubarb Cardamom-Sugared Cobbler
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Prep time: 20mins
Cook time: 35mins
Serves or Makes: (1) 9x9" Cobbler
Recipe Card
ingredients
Filling
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 vanilla bean pod, split and scraped
- 2 1/2 tablespoons corn starch
- 1/4 teaspoon ground ginger
- pinch of fine sea salt
- 3 cups fresh raspberries
- 2 cups rhubarb, cut into 1/2-inch thick slices
- zest and juice of 1/2 lemon
ingredients
Topping
- 2 tablespoons turbinado sugar
- 1 teaspoon ground cardamom
- 1 can Immaculate Baking Organic Flaky Biscuits
- 2 eggs, beaten
Method
Step 1
Preheat the oven to 375 degrees F. Coat a 9x9” baking dish with the butter and set aside.
Step 2
Prepare the filling: In a large bowl, combine the sugars and the vanilla bean seeds with your hands until combined. Add the cornstarch, ginger and salt, whisk to combine. Add the raspberries and rhubarb and toss until everything is well coated. Add the lemon zest and juice, and toss together. Pour into the prepared baking dish.
Step 3
Prepare the topping: In a small bowl, combine the sugar and cardamom. Cut the Immaculate Baking Organic Flaky Biscuits into ½ inch cubes and arrange on top of the raspberries and rhubarb. Brush with the egg wash and sprinkle with cardamom sugar.
Step 4
Transfer to the preheated oven and bake until bubbly and golden, approximately 30 to 35 minutes.