Tasty Rhubarb Cobbler with Bisquick

Growing up, I only ever saw rhubarb as something my grandmother turned into jam. She’d spend hours in the kitchen, stirring those pink stalks into sweet preserves. The first time I tried making anything else with rhubarb, it was a disaster – way too tart and barely edible.

That’s because I didn’t know the secret to working with rhubarb – it needs just the right amount of sugar to balance out its natural tartness. This Bisquick cobbler recipe changed everything for me. It’s simple, straightforward, and takes all the guesswork out of making a good rhubarb dessert. Even if you’ve never baked with rhubarb before, you can’t mess this one up.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store, and either one will work great in this cobbler. The color doesn’t affect the taste – red rhubarb isn’t necessarily sweeter than green, though many people prefer the rosy color it adds to desserts. Look for stalks that are firm and crisp, similar to celery, and avoid any that are soft or wilted. If you’re harvesting from your garden or buying from a farmer’s market in spring (peak rhubarb season), the stalks will be more tender and may need less cooking time. Just remember to always trim away and discard the leaves since they’re not edible.

Options for Substitutions

Let me share some helpful substitutions for this classic cobbler recipe:

• Fresh rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works great – just thaw and drain it first. You can also mix in strawberries (fresh or frozen) for a classic combo, using half rhubarb and half strawberries.
• Baking mix (Bisquick): No Bisquick? Make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon cold butter cut into tiny pieces.
• Brown sugar: White sugar works too – just add ½ teaspoon molasses if you have it. You can also use coconut sugar as a 1:1 replacement.
• Milk: Any type of milk works here – whole, 2%, almond, or oat milk. Just keep in mind that non-dairy alternatives might make the topping slightly less rich.
• Vanilla extract: If you’re out of vanilla, try almond extract (use just ½ teaspoon as it’s stronger) or skip it altogether – the cobbler will still taste great!

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb cobbler is not cutting your rhubarb into uniform pieces – aim for 1-inch chunks to ensure even cooking and prevent some pieces from turning mushy while others remain too firm. A common error is skipping the lemon juice, which isn’t just for flavor – it helps balance rhubarb’s natural tartness and creates the perfect sweet-tart balance in your cobbler. When mixing the Bisquick topping, avoid overworking the dough as this can make your cobbler topping tough and dense instead of light and fluffy – mix just until the ingredients are combined. For the best texture, make sure to drop the topping in small dollops rather than spreading it in one even layer, as this creates those beloved crispy peaks and tender valleys that make cobbler so special.

What to Serve With Rhubarb Cobbler?

This tart and sweet rhubarb cobbler practically begs for something creamy on top – vanilla ice cream is the classic choice, but don’t stop there! A dollop of freshly whipped cream or even a scoop of cream cheese ice cream would be fantastic too. For brunch servings, try pairing it with a hot cup of coffee or tea to balance out the dessert’s sweetness. Since this cobbler has a nice tang from the rhubarb, you might also enjoy serving it with a drizzle of warm caramel sauce or a sprinkle of crushed pecans for extra richness and crunch.

Storage Instructions

Keep Fresh: This rhubarb cobbler tastes best the day it’s made, but you can keep any leftovers in the fridge for up to 3 days. Just cover it well with plastic wrap or transfer to an airtight container. The topping might soften a bit over time, but it’ll still be yummy!

Freeze: While you can freeze this cobbler, the texture of the topping might change a bit when thawed. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil, and it’ll keep for up to 2 months. Just remember to thaw it overnight in the fridge before serving.

Warm Up: To bring back some of that fresh-baked magic, pop individual servings in the microwave for 20-30 seconds, or warm up larger portions in a 350°F oven for about 10 minutes. Add a scoop of ice cream or whipped cream right before serving for the best experience!

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-10 g
• Fat: 20-25 g
• Carbohydrates: 100-110 g

Ingredients

• 1 pound chopped fresh rhubarb
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 cup baking mix
• 2 tablespoons butter, softened
• 1/4 cup milk
• Freshly whipped cream or vanilla ice cream for serving

Step 1: Preheat and Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C).

Grease an 8-inch square (2-quart) glass baking dish with butter or cooking spray to prevent the cobbler from sticking.

Step 2: Mix the Rhubarb Filling

In a large bowl, combine the rhubarb, brown sugar, vanilla extract, and lemon juice.

Stir well until the rhubarb is evenly coated with the mixture.

Pour this mixture into your prepared baking dish, spreading it out evenly.

Step 3: Prepare and Add the Topping

In a small bowl, combine the Bisquick mix, butter, and milk.

Use a fork to mix until the ingredients are just combined, forming a dough.

Break the dough into small pieces using your hands and sprinkle them evenly over the rhubarb mixture in the baking dish.

Step 4: Bake the Cobbler

Place the baking dish in the preheated oven and bake for 40 to 45 minutes.

You’ll know it’s ready when the topping is golden brown and the fruit mixture underneath is bubbly.

Step 5: Serve and Enjoy

Once baked, remove the cobbler from the oven and let it cool slightly.

Scoop the warm cobbler into bowls and top with whipped cream for an indulgent treat.

Enjoy your homemade rhubarb cobbler while it’s still warm!