Once strawberries and rhubarb come into season, there’s nothing more satisfying than baking them in a rustic Strawberry Rhubarb Biscuit Cobbler and eating it warm, with a melty scoop of vanilla ice cream.
Yay for Fridays!
Especially those Fridays that involve a warm skillet cobbler with strawberries, rhubarb and most definitely buttery biscuits. All served with the creamiest vanilla ice cream you can find. This whole combo is down right amazing and will be on repeat this summer.
You can make this cobbler with any fruit, of course, but rhubarb strawberry cobbler is my absolute favourite. I loved it. And I know you will too! Because strawberry and rhubarb combo is classic for a reason.
If you asked me a few years ago what rhubarb tasted like, I wouldn’t be able to tell you! Neither was it readily available in Ukraine where I was growing up. It was when I came to Canada that I realized how popular this particular vegetable can be! Yes, rhubarb is a vegetable, but it’s mostly sweetened and combined with other fruits in desserts.
It’s is one of the seasonal crops in southern Ontario right now and everywhere you turn, it’s rhubarb this and rhubarb that. Unfortunately, I don’t grow rhubarb in my own tiny yard but there are plenty on the farmers markets and local pick-your-own farms.
With so many close to us, I couldn’t resist picking up rhubarb. So I quickly convinced my little helper to go on the field. We went to Andrews’ Scenic Acres farm where we spent the most glorious summer morning filled with butterflies sparkled in the sunbeams and joyous laughter of my curious one and half year old. These days help is all he wants to be doing.
So we gathered a bunch of fresh rhubarb and brought it home to make a welcoming summer dessert. And this sticky, yummy and juicy Strawberry Rhubarb Biscuit Cobbler miracle was born.
I hope you give it a try soon as I promise you’ll be hooked on the smell that overtakes your house while baking this in the oven.
Strawberry Rhubarb Biscuit Cobbler
Ingredients
Filling
- 3 cups fresh strawberries chopped
- 2 1/2 cups fresh rhubarb diced
- 1/2 cup brown sugar
- zest from 1/2 lemon
- 2 tsp vanilla extract
- 1 tbsp corn starch
- pinch of salt
Biscuits
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 stick cold butter (113 g) + more for greasing the pan cubbed
- pinch of salt
- 1/2 cup buttermilk
- 1/3 cup brown sugar
Instructions
- Preheat oven to 375 F (190 C).
- Generously grease the baking pan with butter.
- In a bowl toss together strawberries, rhubarb, brown sugar, lemon zest, vanilla, salt and corn starch. Mix well to evenly coat. Transfer the mixture into the pan.
- In a separate bowl whisk together flour with baking powder. Add cubes of butter, brown sugar and salt. Mix with your hands until crumbles form and all the butter is incorporated into the flour.
- Stir in the buttermilk and kneed to form a soft sticky dough. Do not over mix, knead just until everything is combined.
- Using an ice cream spoon drop mounds of dough onto the fruit mixture.
- Bake the cobbler for 30-40 minutes or until the fruit is bubbling and biscuits are golden and crisp.
- Serve warm with vanilla ice cream or whipped cream.
Exactly like you, I had no idea how rhubarb tasted like until a few years ago when I arrived in Canada from Italy. And then I was hooked. And now it’s the first thing I get at the farmers market. I have both strawberry and rhubarb in my fridge right now, had some plans about them, but this beauty can definitely happen 🙂 ! Pinned!
Thanks so much Nicoletta! Hope you love it!
I have rhubarb in the garden, and can never get enough recipes for using it. This dessert looks delicious, and I can’t wait to try it!
Thank you Colleen! Hope you have some of this cobbler in your near future!
Ah, the helping stage…I remember it well! Ha! He’s so sweet.
Delicious looking photos, I just really want to dive right in and this reminds me that I need to make use of my huge rhubarb plant very soon.
Thank you so much Bernice!
Cobblers and crisps are amongst my favourite type of desserts and your Strawberry Rhubarb Biscuit Cobbler looks just wonderful!
Thank you Denise!
Oh my goodness, I’m making this as soon as I get back from vacation. It looks absolutely divine. I love the rustic preparation in the cast iron skillet too, style points!
Thanks so much Yvonne! Hope you make this cobbler soon! Cheers!
This cobbler looks so deliciously tempting, especially with the melting ice cream on top!
Thank you Leanne!
Did I miss something? When do you put the brown sugar in the biscuit mixture? It looks fantastic!
Hi Nick! Add the brown sugar with butter.