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• Step 1

  When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the fat and flour are the size of peas.

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  • 1 1/2 Cup all-purpose flour

  • 3 Tablespoon sugar

  • 1 1/2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 8 Tablespoon chilled butter

• Step 3

  Add in sour cream and mix gently until it just comes together (be careful not to over mix or over work the dough).

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  • 1/2 Cup sour cream

• Step 4

  In a small bowl combine chopped rhubarb, sugar, salt, lemon juice, lemon zest and vanilla. Toss to coat and pour into desired baking dish (8x8 works great).

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  • 1 Pound Rhubarb, fresh

  • 1 Cup brown sugar

  • Pinch salt

  • 1/4 Whole lemon, juiced

  • 1 Teaspoon lemon zest

  • 1 Teaspoon vanilla

• Step 5

  Spoon the biscuit dough on top of the rhubarb in dollops until all the dough is used up. Sprinkle with raw sugar.

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  • 2 Tablespoon Sugar, raw

• Step 6

  Place cobbler directly on the grill grate and cook 35 minutes or until biscuit topping is lightly browned and cobbler is bubbling.

  00:35

  350 ˚F / 177 ˚C

• Step 7

  Serve with whipped cream. Enjoy!