You’ve got to hand it to rhubarb. In the land of seemingly eternal winter, when spring is but a rumor, the dependable rhubarb plant will begin to sprout. It’s no wonder that rhubarb is a favorite in Scandinavia, where the winters are long and dark. By March, the weather may be bleak, but you can be sure that the rhubarb will shoot. Something about rhubarb’s tartness is fitting for the season. Not too sweet, but fresh and astringent, it’s like an early spring cleanse in the form of a plant.
Rhubarb and citrus muddle together in this bright cobbler crowned with a crumbly lemon-flecked dough. The bubbling filling can barely contain itself, and neither can we when this is served for dessert.
3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups diced rhubarb, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 teaspoon finely grated lemon zest
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 large egg
1/4 cup heavy cream or sour cream
1/2 teaspoon finely grated lemon zest
1. Heat the oven to 375°F.
2. Whisk the sugar, cornstarch, and cinnamon in a large bowl. Place the remaining filling ingredients in the bowl and stir to combine. Spoon the filling into 6 individual ramekins or an 8-inch square baking dish.
3. Combine the flour, sugar, baking powder, salt, and butter in the bowl of a food processor. Pulse until the dough resembles coarse meal. Add the egg, cream, and lemon zest and pulse until the dough comes together.
4. Drop spoonfuls of the topping over the filling. Bake the cobblers in the oven until the topping is golden and the filling is bubbly, 35 to 40 minutes for the ramekins, and 45 to 50 minutes for the baking dish. Remove from the oven and cool.
4. Serve slightly warm or at room temperature with whipped cream. The flavors will develop as the cobbler cools.