Rhubarb Cobbler

By cooksalot

Ingredients

• Topping:
• 1 1/2 cups all-purpose flour
• 1/2-2/3 cup heavy cream
• 2 hard-boiled egg yolks
• 6 tablespoons cold unsalted butter, cubed
• 3 tablespoons sugar, plus 1 tablespoon
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Filling:
• 3 pounds rhubarb, ends removed, finely chopped
• 3/4 cup sugar
• 1 vanilla bean, seeds scraped
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

Preparation

Step 1

Combine rhubarb, sugar, vanilla seeds, lemon juice, cornstarch and salt. Toss together and set aside.
For the topping, pulse together the flour, 3 tablespoons sugar, baking powder, hard-boiled egg yolks and salt until coarsely chopped.
Add in cold, cubed butter and pulse until mixture resembles small pebbles, then slowly pour in heavy cream until dough begins to come together.
Note: start by pouring in 1/2 cup cream. Add more, tablespoon by tablespoon, if dough is too dry.
Turn dough out on a clean surface and gently pat/roll it into a ball. Refrigerate 15-20 minutes.
Preheat oven to 350º F.
Transfer rhubarb mixture to a 9x13-inch baking dish and break off bits of biscuit dough to drop on top of fruit filling.
Sprinkle remaining 1 tablespoon sugar over the dough and place dish in oven. Bake for 43-46 minutes, or until biscuits are golden brown and rhubarb filling is bubbly.