Ingredients Jump to Instructions ↓

  1. Cinnamon-Sugar:

  2. 2 tablespoons sugar - divided use

  3. 1/2 teaspoon cinnamon

  4. Pinch ground cloves Filling:

  5. 1 cup granulated sugar

  6. 2 tablespoons cornstarch

  7. 1 cup water

  8. 4 cups rhubarb, chopped Cobbler Biscuits:

  9. 1 cup all-purpose flour

  10. 2 teaspoons baking powder

  11. 1 tablespoon granulated sugar

  12. Salt, to taste

  13. 1/4 cup butter

  14. 1/3 cup milk

  15. 3 tablespoons raspberry jam

  16. 3/4 cup (3 ounces) Wisconsin Gouda Cheese, grated

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. Preheat oven to 350°F (175°C).

  4. For the cobbler biscuits, in medium bowl, combine flour, baking powder, remaining 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.

  5. 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.

  6. Transfer hot rhubarb filling to 8x8-inch pan. Immediately place biscuit slices on top of filling. Sprinkle biscuits with reserved cinnamon-sugar.

  7. Bake for 35 to 40 minutes, until biscuits are golden.

  8. Serve warm.


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