Food & Cooking Recipes Dessert & Treats Recipes Rhubarb-Raspberry Biscuit Cobblers 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 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. Ingredients 1 ½ pounds rhubarb, trimmed and cut diagonally into ¾-inch pieces 2 pints (about 12 ounces) fresh raspberries 1 ½ cups sugar ¼ cup quick-cooking tapioca Freshly grated zest and juice of 1/2 lemon ½ teaspoon , plus a pinch coarse salt 1 cup all-purpose flour ⅓ cup cake flour (not self-rising) 2 teaspoons baking powder ½ teaspoon baking soda 6 tablespoons cold unsalted butter, cut into small pieces ¾ cup plain yogurt 2 to 3 tablespoons heavy cream Creme fraiche, for serving Directions 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. Bryan Gardner Rate it Print