Rhubarb Cobbler

Remember how I had that string of amazing runs and felt super fast? Yeah, I knew that streak would end eventually and this weekend it sputtered and died. Friday I went for a particularly lackluster 4.5 miles with the stroller, and Saturday even the excitement of new shoes (Saucony Guide 5s) couldn’t get me out the door for more than 1 mile. I made sure to do that so my Summer Running Streak didn’t die, but I still wasn’t feeling the running love when I woke up the next morning, so my planned 10-12 miles turned into 5. It happens.

Sunday morning’s family run gave Mike and me a chance to catch up and we both realized we’ve been spending WAY too much time wrapped up in various internet and iPhone diversions. In a completely cliched blogger move, I decided I would “unplug” for a week. No twitter, no facebook, no dailymile, no pinterest…just email (and a couple pre-written and scheduled blog posts). I’m hoping this means I’ll spend more time with my favorite people.

and more time reading this, which I picked up over a month ago.

When we got home from the run I put down my phone and baked a cobbler. Brown sugar, fresh ginger, and rhubarb on the bottom, and a ginger-brown sugar biscuit topping. Delightful!

Rhubarb Cobbler


  • 1 1/2 lbs rhubarb, cut into 1/2" slices
  • 2/3 cup brown sugar
  • 1 1/2 tsp freshly grated ginger
  • Topping
  • 1 1/2 cups all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter, cut into small cubes
  • 1/2 cup cold milk


  1. Preheat the oven to 375 F.
  2. Toss the rhubarb, ginger, and 2/3 cup brown sugar together. Spread in the bottom of a 2 or 2.5 quart baking dish.
  3. In a medium bowl, whisk together the flour, brown sugar, ginger, baking powder, and salt. Cut the butter in with a pastry blender or rub between your fingers until it resembles tiny pebbles.
  4. Stir in the milk and mix gently until no flour is visible (do not over-mix).
  5. Drop the topping in small clumps over the rhubarb.
  6. Bake for about 45 minutes or until the topping is golden and baked through, and the rhubarb is tender.

(adapted from Baking from My Home to Yours)

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