Strawberry Rhubarb Cobbler
A must-try recipe for Strawberry Rhubarb Cobbler topped with buttermilk biscuits and bursting with sweet strawberries and tangy rhubarb. Perfect for breakfast or dessert, this medley of springtime flavors is irresistible with a big scoop of ice cream.
Once upon a time I was hungry (that time was this morning), the house filled with smoke (because that’s what happens when I bake) and my fire alarm started screeching at 85 decibels (during a Zoom meeting with a client). Evidently, heating cobbler to bubbly hotness without a drip pan to catch the fruity lava flow is a dumb idea. Before you ask, no, I didn’t eat a bowl of stupid for breakfast. I didn’t eat anything, which is why I was in a hungered hurry to get this recipe baked. Only my haste made waste and a huge mess in the oven.
I’m no stranger to dumb ideas, but today I’m racking up enough to qualify for a quantity discount. With my home office smokier than the inside of Willie Nelson’s tour bus, I opened the front door to let in some fresh air. Which subsequently let in my cat. With a lizard in her mouth. And now I’m low key losing my sanity chasing a squirrely reptile around the living room.
Let’s not forget that I still have a meeting to reschedule, the inside of an oven to scour and–most importantly–a cobbler to eat. And since running after a lizard faster than Usain Bolt calls for a dessert break, stick a fork in me because I am done. Then let me borrow that fork to stuff my face with the yummiest mashup of fruit cobbler flavors: strawberry and rhubarb.
Sweet strawberries and tangy rhubarb are a perfect pairing in this biscuit-topped treat. Serve it warm or cold, with a scoop of ice cream or a reptile running amuck–there’s no wrong way to enjoy a bite of this classic fruit cobbler.
Before sharing the Strawberry Rhubarb Cobbler recipe, here are a few baking tips to help you out:
Ingredient Tips
Fresh fruit yields the best results, but frozen will work as a substitute in a pinch. Do not thaw or rinse frozen strawberries or frozen rhubarb prior to baking.
If you don’t have buttermilk, you can make a sour milk substitution by stirring 3/4 teaspoon of fresh lemon juice into 3/4 cup of whole milk and letting it set for 5 minutes before making biscuits.
Preparation Tips
Only mix biscuit ingredients until the dough just begins to come together. This helps them bake up light and fluffy.
This cobbler tastes best served warm but cool for 10 minutes after removing from oven to give the juices time to thicken.
How to Store Strawberry Rhubarb Cobbler
Cover and store cobbler in the refrigerator up to 3 days. Cool to room temperature then cover tightly with plastic wrap before refrigerating.
Cobbler will keep up to 3 months in the freezer. Cover cooled cobbler with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this fruit cobbler recipe. Please leave a rating and review below when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like Rhubarb Cobbler then you’ll love this Upside Down Rhubarb Cake. Soft, fluffy and packed with moisture this vanilla cake is topped with caramelized rhubarb for a springtime twist on a classic dessert.
Strawberry Rhubarb Cobbler
Ingredients
Strawberry Rhubarb Filling
- 6 cups fresh rhubarb sliced into 1/2 inch pieces
- 2 cups fresh strawberries hulled and quartered
- 3/4 cup granulated sugar divided
- 1 Tbsp orange juice freshly squeezed
- 1 1/2 Tbsp cornstarch
- 1 tsp vanilla extract pure
Buttermilk Drop Biscuit Topping
- 2 cups all-purpose flour unbleached
- 1 Tbsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp sea salt fine
- 3/4 cup buttermilk
- 8 Tbsp unsalted butter melted
Instructions
Strawberry Rhubarb Filling
- Preheat oven to 350 degrees.
- Place rhubarb and 1/2 cup of granulated sugar in a bowl. Stir to coat then set aside for 15 minutes.
- Place strawberries and 1/4 cup of granulated sugar in a bowl. Stir to coat then set aside.
- Transfer rhubarb to a mesh strainer then drain and discard excess juice.
- Add rhubarb to the bowl of strawberries then stir in orange juice, cornstarch and vanilla until combined.
- Using a slotted spoon, transfer strawberry rhubarb mixture into a 2 quart baking dish. Discard any excess liquid left in the strawberry bowl.
Buttermilk Drop Biscuit Topping
- Cut butter into cubes then melt in the microwave in a heat safe bowl.
- Combine flour, baking powder, sugar and salt in a mixing bowl. Whisk until combined.
- Add buttermilk and melted butter. Stir with a spoon until flour is just moistened.
- Use a 1/3 cup sized measuring cup to scoop and drop biscuit dough onto strawberry rhubarb filling.
- To prevent oven spills, place baking dish onto a cookie sheet covered with aluminum foil then bake for 55 minutes or until the biscuits are lightly golden and the fruit is bubbly hot.
- Remove dish from oven and place on a wire rack for 10 minutes to allow cobbler to cool and juices time to thicken.
- Serve warm with a big scoop of vanilla bean ice cream.
- Cool leftovers completely before covering with plastic wrap and storing in the refrigerator. Cobbler will keep up to 3 days.
I have to try this