Strawberry Rhubarb Cobbler with Biscuit Topping
This delightful cobbler combines the sweetness of strawberries with the tartness of rhubarb, topped with a golden brown biscuit crust. It's a perfect dessert for any occasion, especially when berries are in season.
Equipment
- large bowl
- 9x13 inch baking dish
- whisk
- pastry blender or fork
Ingredients
For the Filling
- 4 cups strawberries, hulled and sliced
- 4 cups rhubarb, trimmed and chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Biscuit Topping
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk
- 1 tablespoon turbinado sugar, for sprinkling (optional)
Instructions
Make the Filling
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl, then toss gently to combine and set aside.
Make the Biscuit Topping
- Whisk together flour, sugar, baking powder, and salt in a medium bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined to form a soft dough, being careful not to overmix.
Assemble and Bake
- Pour the fruit filling into the prepared baking dish and evenly spoon dollops of the biscuit dough over the fruit.
- Sprinkle the biscuit topping with turbinado sugar, if desired, and then bake for 40-50 minutes until the fruit is bubbly and biscuit topping is golden brown.
- Let the cobbler cool for at least 15-20 minutes before serving to allow the filling to set.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.