Prep 20 mins
Cook 30 mins
This is a very easy to make biscuit cobbler with great taste and a beautiful color. The Macadamia topping makes for a great added texture. It’s best served warm with ice cream or whipped topping. It microwaves well for only 20 seconds.
- 1 (10 ounce) can refrigerated biscuits, jumbo (8 count)
- 1 cup ricotta cheese
- 3 cups rhubarb, diced
- 1⁄2 teaspoon almond extract
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 1⁄4 cup flour
- 1⁄2 cup sugar
- 2 tablespoons butter, cold
- 1⁄4 cup macadamia nuts, finely chopped
- Preheat oven to 350*.
- Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
- Spread ricotta evenly over the biscuit dough.
- In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
- Sprinkle dry jello over the rhubarb as evenly as possible.
- In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
- Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.
What a great dessert using rhubarb! I'm always looking for rhubarb recipes because my family loves it. Using the refrigerated biscuits made this recipe so simple, too. The macadamia nuts made the topping perfect with a wonderful crunch to it. It was hard to stop eating.
I couldn't find a 10 oz, 8 ct tube of biscuits, only 12 oz, 10 ct or 16.3 oz, 8 ct. I used the smaller of the two and after pressing the biscuits into the pan had one extra leftover (which I ended up just baking after the cobbler was done). The only thing I changed was almonds instead of macadamia nuts. Once baked, when I scooped out a serving while still warm, all of the juices ran out to fill up the hole (the gelatin didn't set up until after refrigeration). The taste was very nice but the rhubarb was still pretty crunchy (even though I had cut it up pretty small) - and I was afraid to leave it in any longer as the biscuit crust was getting extremely brown. This was an interesting recipe to try but I don't know that I'll make it again without serious changes to the bake time or precooking the rhubarb slightly. Thanks for sharing and good luck in the contest!
Delightful! My only regret with this tasty treat was that I forgot to buy whipped cream for the top forcing us to eat it topless, but even topless we ate every last bite. We liked the mild nutty flavors of the almond extract and macadamia nuts, found the recipe could be halfed quite nicely (baked in a 8 x 4 Pyrex loaf pan). This cobbler boasts great color and texture making it a very pretty dessert. Thanks for the post and good luck in the contest.