Rhubarb Raspberry Biscuit Cobblers
Ingredients
- 1 ½ pounds rhubarb, trimmed and cut diagonally into ¾-inch pieces
- 2 pints (about 12 ounces) raspberries
- 1 ½ cups sugar
- 1/4 cup quick-cooking tapioca
- Finely grated zest and juice of ½ lemon
- ½ teaspoon plus a pinch coarse salt
- 1 cup all-purpose flour
- 1/3 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup plain yogurt
- 2 to 3 tablespoons heavy cream
- Creme fraiche, for serving
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