Skip to main content
Dessert

Pear-Rhubarb Cobbler

A baked cobbler made with frozen rhubarb, pears, sugar, cornstarch, cinnamon, and a biscuit crust.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Rhubarb and pear share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 33 recipes mention both. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

The recipe

Oven400°F

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Filling
  • Crust

Directions

Prepare the filling

  1. Thaw package of rhubarb.

  2. Wash, core, and peel pears; cut into 1/2-inch cubes.

  3. Add pears to rhubarb along with water.

  4. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add the dry mixture to the fruit mixture.

  5. Pour into greased 8-inch square baking dish.

  6. Dot with butter.

Make the crust and bake

  1. Cover and bake in hot oven (400°F) 10 minutes, or until bubbling.

  2. Combine biscuit mix and sugar; add butter and milk. Mix with a fork.

  3. Drop by spoonfuls on hot fruit mixture.

  4. Sprinkle additional sugar on top.

  5. Continue baking until biscuit is done, 15 to 20 minutes.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rhubarb + peartop 8% of all pairs
    Aroma overlapstrong
    Mentioned together33 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pear + cinnamontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together598 recipes

    Shared aroma: anethole (sweet, anise).

  4. Rhubarb + cinnamontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together279 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pears
Provide the main fruit body and soft, juicy texture once baked.
Rhubarb
Adds tart acidity that balances the sweetness of the filling.
Cornstarch
Thickens the fruit juices into a glossy, set filling.
Sugar
Sweetens the filling and helps the biscuit topping brown.
Biscuit mix
Forms the soft, cake-like crust that bakes on top of the fruit.
Butter
Adds richness and moisture to the filling and the crust.

The step that matters

Dropping the biscuit topping on hot fruit. The fruit must already be bubbling in a hot oven so the starch thickens the juices and the biscuit bakes through on top rather than sinking into a wet layer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Rhubarb PieIllustrationRhubarb Pie152 recipesIllustration of Baking Powder BiscuitIllustrationBaking Powder Biscuit119 recipesIllustration of Cinnamon RollsIllustrationCinnamon Rolls71 recipesIllustration of Cinnamon CakeIllustrationCinnamon Cake42 recipes