Gouda Raspberry Swirl Rhubarb Cobbler

Gouda Raspberry Swirl Rhubarb Cobbler

prep time

minutes
cook time

minute
servings
9
slices

Ingredients



















Cooking Instructions

For cinnamon-sugar:


1

In small bowl, combine 2 tablespoons of sugar with cinnamon and cloves. Set aside.


For filling:


1

In medium saucepan, combine 1 cup sugar and cornstarch. Add 1 cup water and mix well. Add rhubarb. Cook 5 minutes, stirring occasionally, until thickened. Reduce heat to low and keep filling hot.


For cobbler biscuits:


1

Heat oven to 350°F. In medium bowl, combine flour, baking powder, 1 tablespoon sugar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture and add the milk. Stir just until moistened. Turn the dough onto lightly-floured surface and knead lightly 10 times. Pat dough into a 12x9-inch rectangle. Spread with raspberry jam and sprinkle with gouda. Roll up, jelly-roll style, starting from short side; seal edges. Cut into 9 slices.


2

Transfer hot rhubarb filling to 8x8-inch pan. Immediately place biscuit slices on top of filling. Sprinkle biscuits with reserved cinnamon-sugar. Bake for 35-40 minutes, until biscuits are golden.


Ingredients



















Cooking Instructions

For cinnamon-sugar:


1

In small bowl, combine 2 tablespoons of sugar with cinnamon and cloves. Set aside.


For filling:


1

In medium saucepan, combine 1 cup sugar and cornstarch. Add 1 cup water and mix well. Add rhubarb. Cook 5 minutes, stirring occasionally, until thickened. Reduce heat to low and keep filling hot.


For cobbler biscuits:


1

Heat oven to 350°F. In medium bowl, combine flour, baking powder, 1 tablespoon sugar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture and add the milk. Stir just until moistened. Turn the dough onto lightly-floured surface and knead lightly 10 times. Pat dough into a 12x9-inch rectangle. Spread with raspberry jam and sprinkle with gouda. Roll up, jelly-roll style, starting from short side; seal edges. Cut into 9 slices.


2

Transfer hot rhubarb filling to 8x8-inch pan. Immediately place biscuit slices on top of filling. Sprinkle biscuits with reserved cinnamon-sugar. Bake for 35-40 minutes, until biscuits are golden.


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Tagged in: Dessert Gouda

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