Ingredients
Equipment
Method
Prep and fill
- Preheat the oven to 375°F and butter a 2-quart baking dish.
- Combine the fresh rhubarb, sugar, cornstarch, and water in the baking dish and mix well.
Make biscuit topping
- Whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Cut the cold, cubed butter into the dry ingredients until the mixture looks crumbly.
- Stir in the milk until just combined; the dough will be wet.
- Drop spoonfuls of the dough over the rhubarb filling and sprinkle with sugar for sprinkling.
Bake and serve
- Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling.
- Cool for 15 minutes before serving warm with vanilla ice cream.
Notes
For the most tender topping, keep the butter cold before cutting it into the dry mix, and bake on the hot oven rack right away after assembling. Store leftovers covered in the refrigerator for up to 3 days and rewarm individual portions in the oven at 325°F until warmed through. Freezing is not recommended because the rhubarb and biscuit topping can soften after thawing. If you want a lighter option, swap in half butter and half a plant-based butter to reduce saturated fat while keeping a similar crumb.