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A vibrant jar of homemade rhubarb jam with fresh rhubarb stalks in the background

Rhubarb Cobbler with Vanilla Bean Sauce

This delightful rhubarb cobbler features a sweet-tart rhubarb filling topped with a buttery, golden-brown cobbler crust. Served warm with a luscious vanilla bean sauce, it's a perfect comforting dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • large bowl
  • small saucepan

Ingredients
  

For the Filling

  • 6 cups rhubarb, trimmed and chopped into 1/2-inch pieces
  • 1.5 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice

For the Topping

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup milk

For the Vanilla Bean Sauce

  • 1 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 vanilla bean, split and scraped
  • 2 tablespoons unsalted butter

Instructions
 

For the Cobbler

  • Preheat your oven to 375°F (190°C).
  • Combine the chopped rhubarb, 1.5 cups granulated sugar, 2 tablespoons all-purpose flour, and lemon juice in a large bowl. Toss to coat the rhubarb evenly.
  • Pour the rhubarb mixture into a 9x13 inch baking dish.
  • In a separate bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, baking powder, and salt for the topping.
  • Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Stir in the milk until just combined, forming a soft dough.
  • Drop spoonfuls of the dough over the rhubarb filling, leaving some gaps for steam to escape.
  • Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.

For the Vanilla Bean Sauce

  • While the cobbler bakes, combine heavy cream, 0.25 cup granulated sugar, and the vanilla bean seeds and pod in a small saucepan.
  • Heat over medium heat until simmering, then remove from heat and let it steep for 10 minutes.
  • In a small bowl, whisk the egg yolk.
  • Remove the vanilla bean pod from the cream mixture and gradually whisk about half of the hot cream into the egg yolk to temper it.
  • Pour the egg yolk mixture back into the saucepan with the remaining cream.
  • Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not boil.
  • Remove from heat and stir in the 2 tablespoons of unsalted butter until melted and smooth.

Notes

For an extra touch, sprinkle a little coarse sugar on top of the cobbler topping before baking for a delightful crunch.