A Rhubarb Cobbler Where the Sweet-Tart Flavors Sing
Some cobblers are like cake: neatly sliceable, with bits of soft fruit strewn in the crumb. Others are more like pie, with a jammy compote sandwiched between two flaky crusts. But the cobblers I love best are the biscuit-crowned ones, which don’t resemble any other pastries at all. Juicy and soft on the bottom, with…