Ingredients
Scale
- 3/4 cup white sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1 tablespoon water
- 1 tablespoon butter, diced
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3 tablespoons white sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/4 cup milk
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
- Mix sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil and cook for 1 minute, stirring constantly.
- Transfer the rhubarb filling to the prepared baking dish. Dot with diced butter and sprinkle with cinnamon.
- Sift flour, 1 tablespoon sugar, baking powder, and salt into a medium bowl. Cut in cold butter using two knives or a pastry blender until the mixture looks like coarse crumbs.
- Beat milk and egg together in a small bowl. Add to the flour mixture all at once and stir until just moistened.
- Drop spoonfuls of the topping over the rhubarb filling. Sprinkle with the remaining 2 tablespoons of sugar.
- Bake for about 20 minutes, until the rhubarb is bubbling and the topping is crisp and lightly browned.
Notes
- Use fresh or frozen rhubarb. If using frozen, thaw and drain it first to avoid excess liquid.
- Do not overmix the topping batter. Stir just until moistened for the best biscuit texture.
- Make sure your butter is cold when making the topping. This keeps the biscuit light and flaky.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 24g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg