Strawberry Rhubarb Cobbler – topped with fluffy biscuits and some melty vanilla ice cream. It’s no small wonder this easy-to-make dessert is on my list of all-time favorite recipes – it’s simply irresistible!
Why You’ll Love Strawberry Rhubarb Cobbler
Strawberries and rhubarb are in season in the northern hemisphere between late spring and early summer, while rhubarb keeps growing until early fall. When I first tasted the two ingredients in one of my grandmother’s homemade pies, I couldn’t believe how yummy they tasted together.
Rhubarb has a tart, tangy flavor that can be overwhelming on its own, but when combined with the sweetness of strawberries, the two flavors complement each other perfectly. While I never miss an opportunity to enjoy a homemade pie, what I love about this cobbler recipe is how easy it is to throw together – and turn into a showstopper – with an easy honey biscuit topping instead of a traditional crust.
You can serve this gorgeous dessert on its own, but if you want your friends and family to really swoon over this dessert, add a scoop of vanilla or a dollop of whipped cream.
How to Make Perfect Homemade Whipped Cream
Chill a mixing bowl and your handheld electric beaters in the freezer for at least 10 minutes. Into the chilled bowl, pour 1 cup of heavy whipping cream, and beat on medium-high speed. When the cream starts to thicken, gradually add a tablespoon of powdered sugar and a teaspoon of vanilla extract while continuing to beat the mixture at the same speed. Continue whipping until the cream forms stiff peaks. Be careful not to overbeat, or you will quickly have a bowl of butter. Use immediately or keep in the refrigerator until ready to use.
How to Make Strawberry Rhubarb Cobbler
Prep: Preheat the oven to 375 degrees F, and spray a casserole dish or baking dish with non-stick cooking spray.
Filling: Mix the chopped rhubarb, strawberries, sugar, cornstarch, flour, orange zest, and orange juice in a bowl. Let the mixture sit for 30 minutes, stirring every 5-10 minutes.
Biscuits: Whisk the flour and baking powder in a large bowl. Add the butter and mix until coarse crumbles remain. Add the buttermilk and honey, and stir until just combined. Lay out the parchment paper, gather the sticky dough from the bowl, and transfer it onto the paper. Press out the dough until it’s about 1/2-1 inch thick, then cut it into rounds using a biscuit cutter.
Assembly: Assemble the cobbler by transferring the filling to the prepared baking dish. Top with the desired number of biscuits. Brush the biscuits with melted butter and sprinkle with sugar.
Baking: Bake for 25-35 minutes or until the biscuits are browned, and the filling has thickened and is bubbling.
How to serve: Let it cool for 5-10 minutes before serving. Serve with vanilla ice cream or fresh whipped cream. Enjoy!
More Delicious Dessert Recipes,
- Lemon Bars
- Chocolate-Covered Cheesecake Bites
- Chocolate Sheet Cake
- Lemon Raspberry Cookies
- Chocolate Chia Pudding
If you try making this Strawberry Rhubarb Cobbler Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Strawberry Rhubarb Cobbler
Ingredients
FOR THE STRAWBERRY RHUBARB FILLING
- 2 pounds Rhubarb - leafy ends removed and sliced into 1/2-inch pieces
- 2 pounds Strawberries - hulled and quartered
- 1 cup sugar
- 3 tablespoon cornstarch
- 2 tablespoon all-purpose flour
- 2 orange zested
- 2 orange juiced
FOR THE HONEY BUTTER BISCUITS
- 4 cups all-purpose flour
- 3 teaspoon baking powder
- 2 sticks - 16 tablespoons cold salted butter, cut into small cubes
- 1 cup buttermilk
- ½ cup honey
- 2 tablespoon butter
- Coarse sugar for sprinkling - optional, but recommended
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl gently mix together the rhubarb and strawberries with the sugar, cornstarch, all-purpose flour, orange zest and orange juice. Allow the mixture to macerate for 30 minutes, stirring every 5-10 minutes.
- Meanwhile, prepare your casserole dish or baking dish by spraying with non-stick cooking spray. I used exactly what you see in the images and it fit perfectly- one 10.5 inch tart pan and three 5-inch mini tart dishes. If you do not have these exact dishes, that’s ok, any casserole or baking dish will work. As long as the filling isn’t overflowing and there is a little room for the mixture to bubble up, you’ll be good 🙂
- To prepare the biscuits, whisk together the flour and baking powder in a large bowl. Use a fork, pastry blender or your hands and add the butter pieces to the flour, mixing until course crumbles remain and all the butter has been broken up into the flour (I find it easiest to use my hands here). In a separate smaller bowl, whisk together the buttermilk with the honey and pour onto the flour. Use a rubber spatula to stir until just combined (or even just half way combined), resisting the urge to overmix.
- Lay a big sheet of parchment paper out on a flat surface and, using your hands, gather the dough (it will be sticky) and transfer it to the parchment. Press the dough out until it is approximately 1/2-1 inch thick (it doesn’t have to be perfect) and then cut the dough into rounds using a biscuit cutter.
- Assemble the cobbler by transferring the filling to prepared baking dish. Top with desired number of biscuits*. Brush the biscuits with melted butter and sprinkle with sugar (not required but recommended).
- Bake for approximately 25-35 minutes, or until biscuits are browned and filling has thickened and bubbling.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Serve with vanilla ice cream or fresh whipped cream.
- Enjoy!
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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