Cherry rhubarb cobbler from Baking - From My Home to Yours (page 415) by Dorie Greenspan

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Notes about this recipe

  • Sgstat on April 28, 2026

    I love this recipe. Sometimes I make it with tart cherries and adjust the sugar, but usually I just use pre-pitted frozen cherries. Go by weight with the rhubarb, because stalks vary widely. The ginger and whole wheat really add to it.

  • Zosia on May 28, 2020

    I made this to use up frozen cherries and rhubarb. I didn't defrost them but they were partially thawed by the time the cobbler was ready for baking; no extra baking time was needed. This was delicious! It wasn't very sweet, the biscuit topping was tender and we enjoyed the ginger heat of the topping and filling.

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