Lemon Rhubarb Cobbler

Y’all. I grew rhubarb. And I love rhubarb.

I’ve never had a green thumb. At all. I aspire to be that chef who grows everything, farming like a boss and experimenting with ‘backyard to table’ flavours. It just always seems to…fail. But not this year! This year I successfully grew rhubarb (and my herbs are rocking too). Stoked! And the first thing I made with my backyard rhubarb crop is my all-time favourite springtime dessert, a classic rhubarb cobbler, with an added kiss of deliciousness from my Traeger grill.

This recipe is chock-full of Prescott family nostalgia. Lemony maple rhubarb with a crispy, golden, buttery biscuit dough topping. Incredible. Top that deliciousness with vanilla ice cream, a drizzle of honey, and garnish with fresh mint, and you are guaranteed a surefire dessert recipe hit.

Lemon Rhubarb Cobbler

Makes 8 – 10 servings 

Hardwood – Pecan

Filling

1 pound rhubarb, chopped

½ cup dark brown sugar

¼ cup pure maple syrup

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Pinch of sea salt

Topping

1 ½ cups all-purpose flour

3 tablespoons brown sugar

1 tablespoon lemon zest

1 ½ teaspoons baking powder

½ teaspoon sea salt

½ cup frozen unsalted butter

½ cup sour cream

To serve

Your favourite Vanilla Ice Cream

Drizzle of Runny Honey

Fresh mint, for garnish

1. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 – 15 minutes. 

2. In a medium bowl, combine the flour, sugar, lemon zest, baking powder, and salt. Grate in the frozen butter using a box grater. Using a pastry cutter, work the butter into the flour until it resembles the size of peas. Add the sour cream and mix gently until the biscuit dough just comes together (be careful to not overwork the dough). Awesome. Set aside.

4. In a medium bowl combine the rhubarb, sugar, maple, lemon zest, vanilla, and a pinch of salt. Toss to combine, then transfer to a baking dish or cast-iron pan.

5. Spoon the biscuit dough on top of the rhubarb, then transfer to the Traeger. Bake for 35 – 40 minutes, or until the rhubarb is bubbling and the cobbler topping is deliciously golden brown.

6. Top with vanilla ice cream and a drizzle of runny honey, then garnish with fresh mint. Serve. Delicious!