Rhubarb and Strawberry Biscuit Cobbler
Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! You can’t beat the classic taste of strawberry and rhubarb. Add these flaky slightly salty biscuits with a scoop of vanilla ice cream and you are in for a real treat. This fruit filling comes together in no time and you can make the biscuit dough ahead of time to shorten the process. This is a dessert that screams spring and summer.
If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts. I hope you enjoy this around a table full of laughter and love, or, sitting in a cozy spot indulging in a big bowl of this fresh and fruity spring and summer delight.
Hothouse rhubarb is available most of the year, while field-grown stalks are available in early spring, typically from April through June. The Pacific Northwest is lucky enough to have a second harvest of rhubarb between June and July. The short growing season means you should enjoy it when you see it.
Made with Amore,
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You may also like the Classic Rhubarb PIE brought to you by the Davis family
Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts.
1 Recipe for BISCUITS (dough made ahead of time, but not baked)
STRAWBERRY RHUBARB MIXTURE
- 1 cup rhubarb, roughly chopped
- 2 cups strawberries, sliced into halves / quarters
- 1/3 cup brown sugar
- 3 tablespoons fresh orange juice
- 1 tablespoons cornstarch
Preheat oven to 350 degree F.
STRAWBERRY RHUBARB MIXTURE
- Mix brown sugar and cornstarch in a small bowl
- Toss all remaining ingredients in another bowl and add the brown sugar and cornstarch over the top and stir a few times
- Spray a 9×13 in baking dish or cast iron pan (baking dish can be slightly bigger or smaller) and place fruit mixture in dish
- Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you will have extra biscuits (freeze according to directions in biscuits post). Brush the tops with fresh cream and sprinkle with sugar. The biscuit dough may be refrigerated for up to one week in advance.
- Bake the cobbler for 35 to 45 minutes, until it’s golden and cooked through (tent with tinfoil 20 minutes into cooking). To make sure it’s done I pull it out and check the underside of the biscuits. If they aren’t doughy it’s done!
Serve immediately with vanilla ice cream.