Strawberry Rhubarb Biscuit Cobbler
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.
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.