This pear and rhubarb cobbler pairs sweet, ripe pears with tangy rhubarb beneath a light, tender cobbler topping. It’s an easy, one-pan dessert that’s perfect for cozy evenings or casual gatherings.
What is a fruit cobbler?
Fruit cobblers are baked desserts with fruit on the bottom and a dropped biscuit or dumpling-style topping. In the U.S., the topping often resembles sweet or savory biscuits (similar to scones in other countries). The name “cobbler” may come from the topping’s resemblance to cobbled stones.
This version is made in one pan, so cleanup is simple. The topping uses thickened cream instead of butter, so you don’t need to rub in butter — just stir the dry ingredients and add the cream.
What is rhubarb?
Rhubarb is technically a vegetable but is commonly used like a fruit in desserts. It has long, fleshy stalks with a tart, slightly sweet flavor. Stalks are usually red but can be pink or green. Never eat the leaves — they are poisonous. Rhubarb is productive and easy to grow, making it a common garden addition.
🥘 Ingredients
Pears: Use ripe pears that are starting to soften but are not rock hard.
Rhubarb: Look for fresh, firm stalks. Discard any leaves.
Self-raising flour: Plain flour with baking powder already added. If you don’t have self-raising flour, add 2 teaspoons baking powder per cup of plain flour and mix well.
Thickened cream: Use cream around 35% fat for the best texture.
🔪 How to make the cobbler
This cobbler is made in a cast-iron Dutch oven for easy stovetop-to-oven cooking and serving. If you don’t have a Dutch oven, soften the fruit in a pot and transfer it to a baking dish before adding the topping. Preheat the oven, make the fruit filling, then prepare the cobbler topping.
To make the fruit filling
Trim and discard rhubarb leaves. Wash stalks and trim the ends. If stalks are very woody, remove the outer fibrous layer where needed. Cut the rhubarb into roughly 1/2 inch (1.5 cm) pieces and place them in the Dutch oven.
Peel, core and chop the pears into bite-size pieces. Add them to the pan with the rhubarb and a splash of water. Cook over medium heat for about five minutes until the fruit begins to soften. Taste and add up to 1/4 cup (60 g) sugar if you prefer it sweeter. Remove from heat and let cool while you prepare the topping.
To make the cobbler topping
In a bowl, mix 1 1/2 cups (225 g) self-raising flour, 1/4 cup (60 g) caster sugar and 1/2 teaspoon salt. Add 1 1/3 cups (330 ml) thickened cream and stir until a shaggy, sticky dough forms.
For a neat finish, flour your work surface, turn out the dough, dust with more flour and gently pat it to about 1/2 inch (1 cm) thick. Dust a round cutter and cut out rounds to place on top of the fruit. The dough is sticky, so keep dusting with flour as needed. Alternatively, drop the topping by spoonfuls over the fruit — it will be rustic but delicious.
Bake in a preheated oven at 390°F (200°C) for about 25–30 minutes, or until the topping is golden and the fruit is bubbling.
🥣 How to serve
Remove from the oven and serve warm. This cobbler is lovely with a scoop of vanilla or sour cream ice cream, or a dollop of whipped cream. The baked fruit also makes it a tempting breakfast treat.
💭 How to store
Best eaten fresh, but leftovers can be covered and refrigerated for up to three days. Freezing isn’t recommended, as the topping can become soggy when reheated.
Have you made this recipe? Share your results in the comments and tag your photos with #KCAEIC to show your creations!
📖 Looking for more yummy dessert recipes?
Try one of these other desserts:
- Apple crumble (apple crisp)
- Nectarine tart
- Rhubarb tart with custard
📋 Recipe
Pear and rhubarb cobbler
Equipment
- Cast iron Dutch oven or a baking dish
Ingredients
Fruit filling
- 1 bunch (about 450 g / 1 lb) rhubarb stalks
- 4 medium ripe pears (about 1 kg / 2.2 lb)
- Up to 1/4 cup (60 g) caster sugar, optional
Cobbler topping
- 1 1/2 cups (225 g) self-raising flour
- 1/4 cup (60 g) caster sugar
- 1/2 teaspoon salt
- 1 1/3 cups (330 ml) thickened cream
Instructions
- Preheat oven to 390°F (200°C). Make the fruit filling first, then the topping.
- Fruit filling: Trim and discard rhubarb leaves. Wash and trim stalks, peel fibrous parts if necessary, and cut into 1/2 inch (1.5 cm) pieces.
- Peel, core and chop pears into bite-sized pieces. Place pears and rhubarb in the Dutch oven with a splash of water, cook over medium heat about 5 minutes until just beginning to soften. Taste and add sugar if desired. Set aside to cool.
- Cobbler topping: Mix flour, sugar and salt in a bowl. Add the cream and stir until a thick, shaggy dough forms.
- Either flour a work surface and cut rounds from the dough to top the fruit, or drop tablespoon-sized blobs of dough over the filling for a rustic finish.
- Bake for 25–30 minutes or until the topping is golden and the filling is bubbling. Remove from oven and serve warm with ice cream or whipped cream.
Notes
Do not eat rhubarb leaves — they are poisonous. Rhubarb is commonly available from supermarkets and produce stores when in season.
Nutrition
Estimated per serving: Calories 312; Carbs 43 g; Protein 6 g; Fat 13 g; Sugar 14 g.
Nutritional information is an estimate. For precise values, calculate using the specific brands you use.
