Strawberry Rhubarb Cobbler (Edit recipe)

This easy strawberry rhubarb cobbler takes just 10 minutes to prepare and is the perfect summertime dessert. Sweet and tangy, this easy filling is then topped with a homemade drop biscuit topping and golden brown and bubbly!

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	10 g
Carbohydrates:	56 g
Protein:	8 g
Cholesterol:	24 g
Sodium:	525 mg
Fiber:	1 g
Sugars:	31 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

Strawberry Rhubarb Filling

2.5 cups Strawberries, chopped
2.5 cups Rhubarb, chopped
1 Tbsp Lemon Juice
1 cup Granulated White Sugar
2 Tbsp Cornstarch

Biscuit Topping

1.5 cups All Purpose Flour
.25 cup Granulated White Sugar, (plus extra for topping)
2 Tbsp Baking Powder
.25 tsp Kosher Salt
6 Tbsp Unsalted Butter, (cold and cut into small pieces)
.667 cup Whole Milk, (plus extra for topping)
.5 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Strawberry rhubarb filling.

Preheat the oven to 350˚ and grease a 10" cast iron skillet with butter or baking spray.
Combine all of the remaining filling ingredients in the buttered skillet and toss them gently to combine.

Biscuit topping

In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and to make sure there are no longer any lumps.
Add cold butter pieces to the bowl with the dry ingredients and using a fork or a pastry cutter, cut the butter into the dry ingredients until it is evenly distributed throughout and about the size of small peas.
Add in milk and vanilla and gently stir until the mixture just forms a dough.
Drop the biscuit dough by the spoonful on top of the filling until it mostly covers the fruit.
Brush the top of the biscuit dough with milk and sprinkle lightly with sugar.
Bake the cobbler in the preheated oven for 30-35 minutes until the filling is bubbly and the biscuits are golden brown. To help avoid any mess in the oven, place a baking sheet on the rack below the skillet to catch any accidental drips or bubble overs.
Let the cobbler cool for at least 10 minutes before serving. Can be served hot or at room temperature.

Notes

Different fruit - Instead of strawberries and rhubarb, try raspberries, blueberries, cherries, or even a mix! Dairy free - To make this dish dairy free, substitute the butter with your favorite plant based butter substitute and replace the milk with unsweetened dairy free milk. Pre-made biscuits - If you aren't feeling up to making your own drop biscuits, your favorite pre-made refrigerated biscuit dough can be used instead.