Peach Rhubarb Cobbler Fresh From The Garden

At first the combination of tangy-tart rhubarb combined with sweet peaches sounded really strange to me, but I just felt that I had to get out of the same-ole, same-ole strawberries with rhubarb song and dance that everyone bakes up. So I did some research and found many recipes that combined rhubarb with PEACHES. So I compared all of the ingredients and decided that from what I read, I needed to make my own version of a peach and rhubarb dessert by adding a little bit more of this, a little bit less or none of that, and then I also used my own yummy cobbler topping recipe.
I realize that this is my third rhubarb recipe on my blog and know that you may be thinking that we’re just rhubarb fanatics. The reality is that this stuff (the rhubarb) has just been growing out of control in the gardens and I’ve just got to do something with it! I’m also cutting up a bunch to give to some friends down the road who’ve NEVER had rhubarb before. I think I’ll look into the various methods of preserving it either by freezing or canning. What do you think?
Also say that peaches are just now showing up in the farmers’ market, but they are not the ‘cling free’ that we like the best (so I wait until late June to pick up that variety). The peaches that I used for this dessert are those that I froze last summer (you can see this post from last year . . . just look under “peaches” in the index on my sidebar). As you can see from their thawed out version below in the plastic containers, they freeze beautifully!

Peach Rhubarb Cobbler
For The Peach Rhubarb Filling:
  • 3 cups Rhubarb, chopped into ½" pieces
  • 3 cups Peaches, fresh if possible, sliced
  • ½ cup Peach Juice (from the can or from what is thawed out from frozen peaches)
  • 1 cup Sugar
  • 3 Tbsp. Corn Starch
  • 1 tsp. Cinnamon
  • ½ tsp. Salt
  • 1 tsp. Vanilla
For the Cobbler Biscuits:
  • 2 cups Flour
  • ⅔ cup Sugar
  • 3 tsp. Baking Powder
  • 1 tsp. Salt
  • 4 Tbsp. chilled Unsalted Butter, cut into pieces
  • 1-1/3 cup Whipping Cream
  • 2 tsp. Vanilla
  • 2 Tbsp. melted Butter
  • 6 Tbsp. Sugar
For The Whipped Cream Topping:
  • 1 cup chilled Whipping Cream
  • ¼ Golden Brown Sugar
  • ½ cup Sugar
Prepare The Peach Rhubarb Filling First:
  1. In a large saucepan, combine the sugar, cornstarch, cinnamon, salt.
  2. Add the peach juice and vanilla.
  3. Stir in the chopped rhubarb.
  4. Boil for 2 - 3 minutes.
  5. Add the peaches. Stir gently.
  6. Pour into large baking dish and set aside while you make the cobbler biscuits.
Prepare The Cobbler Biscuits:
  1. Combine all of the ingredients except for the whipping cream in a medium bowl.
  2. Cut the mixture up into a coarse texture forms.
  3. Add the whipping cream and stir until a soft dough forms
  4. Roll the dough out on a lightly floured surface and cut dough into 3" square or round biscuits.
  5. Arrange the biscuits side by side on top of the peach-rhubarb filling in the baking pan.
  6. Brush the dough with 2 Tbsp. melted butter.
  7. Sprinkle sugar all over the top.
  8. Bake cobbler until the biscuits are puffed and golden brown, about 30 minutes at 375 degrees, or until you are pleased with the degree of doneness that you desire.
Prepare The Whipped Cream Topping:
  1. While the cobbler is cooling, blend the whipping cream with the golden brown sugar and regular white sugar.
Serve with ice cream, the whipping cream OR BOTH!
The peaches were thawed out (above) from those that I froze last summer.
The chopped rhubarb is freshly cut today from my garden.

Set aside all of the dry ingredients for the filling, so you have them right at hand, all measured out to put in the saucepan.

Add the peach juice and the vanilla.

I picked up this extraordinary Watkins double-strength Vanilla during one of our trips last summer to the Banner Elk, NC area in an old country store that sells all of the really good old products that you can only find in specialty food stores or on-line today.

Add the rhubarb to the saucepan.

Give everything a good stir.

And bring it all to a gentle boil for a few minutes only.

Add the peaches.

Gently stir everything again and place in a large baking pan (below).

Set aside the fruit mixture while you make the cobbler biscuits.

Put the dry ingredients and chilled butter in a medium bowl to chop in/cut in together to a point where the mixture is coarse (below).

Add the cream and roll out the dough. Cut or form the dough into round or square biscuits and gently place on the top. Baste with melted butter and sprinkle with sugar!

Bake for 30 minutes at 375 degrees or until your desired level of doneness is achieved, biscuits should be golden brown.
Serve with vanilla ice cream, the whipped cream mixture, OR BOTH! YUM!!

Happy Spring and and early taste of summer!
I hope that you enjoy this unusual, yet very delicious spring/summer fruit cobbler!Peach Rhubarb Cobbler on FoodistaPeach Rhubarb Cobbler
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  1. says

    When I grew up in Minnesota the rhubarb was about a foot high. We had one rhubarb plant here and the dang thing would grow 4 feet tall (at least) I finally killed it.

    However, I bet I can find someone with rhubarb who really wants to share. Sort of like zucchini. 😉

  2. says

    That sounds fantastic but can you believe I have also never eaten rhubarb? I’ve never seen anybody make any kind of a dish with it in my family, or among my friends in all my life. I wonder why that is??

  3. says

    Hey Roz would you consider sending me some of this cobbler please, please?? I’ve been wishing for it. I even bought some peaches but have been so darn busy I haven’t made the stuff. Bookmarked the recipe. Hope it makes the Memorial Day table!

  4. says

    I’m one of those who has never had rhubarb. It scares me. ha ha!

    But those peaches and the cobbler crust sprinkled with sugar look so good! Ice cream is a must.

  5. says

    Wow! Some day this summer when I have time and I’m feeling ambitious… I think I’ll tackle this! It looks incredible.

  6. says

    Never thought of peaches with the rhubarb!!! Great idea! (and we have hit peach season in Texas!!!) i am definitely gonna give this a try! thanx!

  7. says

    I am jealous, I would love a garden. My husband and I talk about it all the time. Unfortunately military life isn’t the place for a garden, especially when you are moving every 2 yrs. Although last year we did grow our own pumpkins in our tiny backyard. I am sure our neighbors thought that we were nuts. I have yet to try rhubarb but once our farmers market get peaches in I will have to give this recipe a try.

  8. says

    Dropping in from NFF…Is it weird that I’ve never had rhubarb before? I always see it at the grocery store and I never know what to do with it. This looks so yummy!

  9. says

    I never had rhubarb either! I am seeing it all over blogs – but never like this. How very creative of you to pair it with peach. It looks positively scrumptious!

  10. says

    Sally Lee by the Sea commented:I’ve never had rhubarb but this looks like a fabulous recipe – Found your page on New Friend Friday.Have a great weekend.
    Marie @ Sally Lee by the Sea “Celebrating the Coastal Lifestyle”

  11. says

    This recipe is awesome because I love ice cream and fruits, but I got something so much better because it has Corn Starch I had never eaten something like this with ice cream and fruits.m10m

  12. Anonymous says

    This is one of the best desserts I have made! We got both farm fresh peaches and rhubarb in our farm share this week and so I found your recipe online and decided to give it a try. Works great at altitude (7,000 ft.) too! I will definitely be making this one again. Thanks

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