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Raspberry and Rhubarb Skillet Cobbler

Raspberry and Rhubarb Skillet Cobbler

Ingredients:
Filling:
1/4 Cup  Bittersweet Herb Farm Red Raspberry Jam 
1 tablespoon flour 
2 cups Rhubarb (fresh or frozen) 
    Biscuit Topping:
    ¾ cup all-purpose flour or almond flower  
    ¾ teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    5 teaspoons sugar, divided
    2 tablespoons cold butter, cut into small pieces or coconut butter
    ½ cup buttermilk or almond milk 
      Directions:
      Combine the Bittersweet Herb Farm Red Raspberry Jam  and Rhubarb with flour in a 9- or 10-inch cast iron skillet. Stir to coat, then let set until the rhubarb has started to soften, about 15 to 20 minutes.
      Preheat the oven to 400F.
      In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the milk and stir just until moistened - do not over mix. Add more milk if the mixture is too dry.
      Drop rounded tablespoons of the topping over the mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.
      Bake until the center is tender and bubbling, about 25 minutes. Serve warm or cold.

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