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The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.

The Martha Stewart Show, Episode 1128


Read the full recipe after the video.

Recipe Summary

Makes 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.

  • In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.

  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.

  • Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.


Reviews (1)

Rating: Unrated
If you think you don't like rhubarb, try this recipe. This is my favorite recipe for rhubarb! Everyone that tries it, just loves it and can't believe its rhubarb. I use vanilla yogurt instead of plain, and I use Silk milk instead of the heavy cream. This is a real winner and its easy!