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Martha Bakes: Extraordinary Fruits Episode

Extraordinary Fruits Episode

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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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

Rhubarb Cobbler recipe

Make Martha Stewart's Rhubarb-Raspberry Biscuit Cobblers recipe from Martha Bakes.

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Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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

Additional recipes and video clips from the episode are available on MarthaStewart.com:

This Week’s Baking Tip:

Martha Stewart brushes water above the sugar in the pot to prevent crystals from forming.

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