Gouda Raspberry Swirl Rhubarb Cobbler

My name is Megan.  And I’m a diary-holic.

I’m not sure if you’ll find this as shocking as I did, but I searched and searched for the medical term for this phenomenon and apparently – there isn’t one.  Names for being afraid of dairy, but nothing for loving it? I find this appalling!

“Penchant de Fromage” is the closest I’m getting and it’s got panache, so I’ll take it!

Having said that, I frequently troll cheese sites for recipes and have a particular fondness for the Wisconsin Milk Marketing Board.  They have fantastic recipes, tips, pairings and tons of other great info.  Please check them out if you’re in need of a dairy fix.

This fantastic recipe is from those fabulous folks and it’s got it all.  It took about 20 minutes to throw together and nothing was overly complicated.  I halved the recipe for the purposes of trying it, but the recipe as it stands is for 9 rolls.

“Holy Pete” is the censored version of my reaction upon tasting these.  The rhubarb makes this awesome jam like bed for the flaky, moist and delicious biscuits.  Raspberry and cinnamon sugar hit your sweet tooth and then this funny little Smoked Gouda man shows up, and knocks your socks off.  I’m sooo into this!

Gouda Raspberry Swirl Rhubarb Cobbler



2 tablespoons sugar

1/2 teaspoon cinnamon

Pinch ground cloves


1 cup sugar

2 tablespoons cornstarch

1 cup water

4 cups rhubarb, chopped

Cobbler Biscuits:

1 cup flour

2 teaspoons baking powder

1 tablespoon sugar

Salt, to taste

1/4 cup butter

1/3 cup milk

3 tablespoons raspberry jam

3/4 cup (3 ounces) Wisconsin Gouda Cheese, grated


For cinnamon-sugar: in small bowl, combine 2 tablespoons of sugar with cinnamon and cloves. Set aside.

For filling, in medium saucepan, combine 1 cup sugar and cornstarch. Add 1 cup water and mix well. Add rhubarb. Cook 5 minutes, stirring occasionally, until thickened. Reduce heat to low and keep filling hot.

Preheat oven to 350°F.

For the cobbler biscuits, in medium bowl, combine flour, baking powder, 1 tablespoon sugar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture and add the milk. Stir just until moistened. Turn the dough onto lightly-floured surface and knead lightly 10 times. Pat dough into a 12×9-inch rectangle. Spread with raspberry jam and sprinkle with Gouda. Roll up, jelly-roll style, starting from short side; seal edges. Cut into 9 slices.

Transfer hot rhubarb filling to 8×8-inch pan. Immediately place biscuit slices on top of filling. Sprinkle biscuits with reserved cinnamon-sugar. Bake for 35-40 minutes, until biscuits are golden.

*Also, there’s no way I could skip this once in a lifetime opportunity to plug one of my fav Tori Amos songs and videos… Raspberry Swirl!  Yes, I’m still holding onto my youth!

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