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
• ⅓ 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

Instructions

1. 1
   Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
2. 2
   In a large bowl, stir together rhubarb, raspberries, 1 ¼ cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 ½-quart baking dish.
3. 3
   In a medium bowl, whisk together both flours, remaining ¼ cup sugar, baking powder, baking soda, lemon zest, and remaining ½ teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
4. 4
   Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.