Homemade Biscuit and Fresh Rhubarb Cobbler

Inherently tart, rhubarb becomes sweeter when cooked,
great alone or along with strawberries of other fruit.

Ingredients:
Dough:
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy cream

Rhubarb:
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
1/2 cup sugar
1-inch piece of vanilla bean, split lengthwise, pulp scraped
2 tablespoons cornstarch
1 tablespoon turbinado sugar

Direcctions:
In the bowl of a food processor, combine the flour,
sugar, baking powder, egg yolks, and salt.
Pulse to combine. Add the butter and pulse
until the flour resembles coarse meal.
Add 2/3 cup of cream and pulse
until the dough comes together.
Turn the dough onto a lightly floured
surface and gently pat it together,
incorporating any stray crumbs.
Using a small ice-cream scoop or a large spoon,
form the dough into 2-inch balls,
then flatten them slightly into thick rounds.
Chill for 20 minutes (and up to 2 hours).
Preheat oven to 350 degrees.
Put the rhubarb in a shallow 21/2- quart casserole dish
and toss with sugar, vanilla, and cornstarch.
Allow to macerate 15 minutes.
Arrange the biscuit rounds on top,
leaving about an inch between them.
Brush the biscuits with cream and
sprinkle with turbinado sugar.
Bake the cobbler until the rhubarb
is bubbling and the biscuits are golden brown,
about 40 to 45 minutes. Serve with ice cream .