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Some of Martha’s favorite desserts have something in common: fruit – nature’s sweetest gift. Learn step-by-step how-tos for a soufflé with intensely fragrant passion fruit, biscuit-topped raspberry-rhubarb cobblers, a tart loaded with raisins and glistening with sanding sugar, and mango upside-down cake—a tropical twist on a classic.
This Week’s Recipe
Rhubarb-Raspberry Biscuit Cobblers
Make Martha Stewart's Rhubarb-Raspberry Biscuit Cobblers recipe from Martha Bakes.
- 1 ½ pounds rhubarb, trimmed and cut diagonally into ¾-inch pieces
- 2 pints (about 12 ounces) raspberries
- 1 ½ cups sugar
- 1/4 cup quick-cooking tapioca
- Finely grated zest and juice of ½ lemon
- ½ teaspoon plus a pinch coarse salt
- 1 cup all-purpose flour
- 1/3 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup plain yogurt
- 2 to 3 tablespoons heavy cream
- Creme fraiche, for serving
- Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
- In a large bowl, stir together rhubarb, raspberries, 1 ¼ cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 ½-quart baking dish.
- In a medium bowl, whisk together both flours, remaining ¼ cup sugar, baking powder, baking soda, lemon zest, and remaining ½ teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
- Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.
Yield: Six ten-ounce baking dishes
Additional recipes and video clips from the episode are available on MarthaStewart.com:
- Raspberry Rhubarb Biscuit Cobblers
- Raisin Tart
- Mango Upside Down Cake
- Passion Fruit Souffle
- Dried Pineapple Rounds
This Week’s Baking Tip:
Martha Stewart brushes water above the sugar in the pot to prevent crystals from forming.