Gouda Raspberry Swirl Rhubarb Cobbler

Servings: 9 slices


2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch ground cloves

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

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.

Preheat oven to 350°F.

For the cobbler biscuits, 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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.