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Gouda Raspberry Swirl Rhubarb Cobbler

Servings: 9 slices


For Cinnamon-Sugar:
2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch ground cloves

For Filling:
1 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups rhubarb, chopped

For Cobbler Biscuits:
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
Salt, to taste
1/4 cup butter
1/3 cup milk
3 tablespoons raspberry jam
3/4 cup (3 ounces) Wisconsin gouda cheese, grated

Cooking Directions:

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

For filling: 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: 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.

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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