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functional image strawberry rhubarb cobbler top down uncut with blue plates, pink flowers and pink fabric around it.
Heather Wolf

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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Crisps and Crumbles
Cuisine: American
Ingredients Method

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

Method
 

Strawberry Rhubarb Filling
  1. Preheat oven to 350 degrees.
  2. Place rhubarb and 1/2 cup of granulated sugar in a bowl. Stir to coat then set aside for 15 minutes.
  3. Place strawberries and 1/4 cup of granulated sugar in a bowl. Stir to coat then set aside.
  4. Transfer rhubarb to a mesh strainer then drain and discard excess juice.
  5. Add rhubarb to the bowl of strawberries then stir in orange juice, cornstarch and vanilla until combined.
  6. 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
  1. Cut butter into cubes then melt in the microwave in a heat safe bowl.
  2. Combine flour, baking powder, sugar and salt in a mixing bowl. Whisk until combined.
  3. Add buttermilk and melted butter. Stir with a spoon until flour is just moistened.
  4. Use a 1/3 cup sized measuring cup to scoop and drop biscuit dough onto strawberry rhubarb filling.
  5. 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.
  6. Remove dish from oven and place on a wire rack for 10 minutes to allow cobbler to cool and juices time to thicken.
  7. Serve warm with a big scoop of vanilla bean ice cream.
  8. Cool leftovers completely before covering with plastic wrap and storing in the refrigerator. Cobbler will keep up to 3 days.