Rhubarb Roll Up Cobbler

Once again I am terrible at coming up with a name for a recipe. This dish is what would result if rhubarb crisp and scones had a baby. Crazy good! But what to call it?

I went between rhubarb cranberry roll ups, rhubarb crisp with biscuits, and a bunch of other terrible names that you don't even want to know about. 

Rhubarb Roll Up Cobbler seemed to be the most favorable name.

It is the perfect combination of tart and sweet and, with ice cream, will make your brain explode. Not even lying. Serve it hot, warm, or chilled. Whatever you prefer. All three ways are amazing (if I do say so myself). 

I first created this dish back in 2008, before we started the blog, and had forgotten about it in my old recipe book. When I came across it the other day I thought it would be a brilliant way to use up some of the massive amount of rhubarb in Sue's garden. #BrilliantIndeed

Rhubarb Roll Up Cobbler

Ingredients

Syrup

1 cup white sugar

1/2 cup cranberry juice

1/4 cup water

Rhubarb Base

4 cups rhubarb, cut into about 1/2 inch pieces

2 tsp cornstarch

Scone Topping

2 1/2 cups flour

1 1/2 Tbsp baking powder

pinch salt

1/2 cup butter, cold

2 Tbsp brown sugar

1/2 tsp nutmeg

1/4 tsp cinnamon

1 Tbsp oil

1/2 cup milk

Scone filling

1/4 cup butter, softened

4 Tbsp brown sugar

2 Tbsp white sugar

2 cups rhubarb, finely diced

Directions

Preheat oven to 425. Spray a 9 X 9 pan with cooking spray, set aside.

Prepare syrup - stir together sugar, cranberry juice, and water in a medium saucepan.

Place over high heat and bring to a boil, stirring constantly. Boil for 2 minutes, stirring the whole time. Remove from heat and set aside while you continue the cobbler. 

Prepare rhubarb base - Toss the 4 cups of rhubarb with the cornstarch and spread in prepared 9 X 9 pan. (You should also prepare the 2 cups of finely diced rhubarb so it is ready when you make the scone topping.) 

Prepare scone topping and filling - In a mixing bowl, stir together the flour, baking powder, and salt. Cut in the cold butter until mixture resembles course crumbs. Stir in the brown sugar, nutmeg, and cinnamon. Lastly, stir in the oil and milk until a soft dough forms. (If it is too dry, add in a few spoonfuls of milk. If it is too wet, add in a few spoonfuls of flour.)

On a floured work surface, roll out dough to a 10 inch square. 

Spread the softened butter over the dough, sprinkle with the brown and white sugars. Lastly, sprinkle with the finely diced rhubarb.

Roll up, jelly roll style and press gently to seal.

Cut into 9 equal rolls. Place on top of the rhubarb in the pan. Drizzle the rolls evenly with the cranberry syrup.

Bake at 425 for approx 25 - 30 minutes, until scones are golden brown. (If tops appear to be browning to quickly then place tinfoil on top and continue to cook until the scones are done.) 

Let sit for at least 15 - 20 minutes. Serve hot, warm, or chilled. (Personally I like warm so when you top it with ice cream or whipping cream it starts to melt!) 

Of course, whipping cream or ice cream is a necessity. 

That color tho. 

Tart and sweet, flaky and squishy, there are all sorts of things going on in there. 

This is best eaten the day it is made but will survive until the following day without getting too soggy. 

A great recipe to use up rhubarb if you have it filling up your fridge. I put 4 cups for the base but I may have added closer to 5. I measured 4 cups in the pan but it seemed a little low so I cut up 2 more stalks (just an FYI). 

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