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Rhubarb Raspberry Cobbler With Cornmeal Biscuits

cooking.nytimes.com
  • 45 minutes
  • Serves 8

INGREDIENTS

1 1/2 tbsp

baking powder

2/3 cup

cornmeal

2 1/2 tbsp

cornstarch

1 cup

flour

2/3 cup

heavy cream

1/4 tsp

kosher salt

2 1/2 cups

raspberries

2 lb

rhubarb

1/4 cup

sugar

1 cup

sugar

6 tbsp

unsalted butter