This strawberry rhubarb cobbler takes just 10 minutes to prepare and is the perfect summertime dessert. Sweet and tangy, the filling is mixed right in the skillet and then topped with an easy homemade biscuit dough. This cast iron skillet cobbler is an easy dessert that everyone will love.
I love pairing strawberry and rhubarb together. The sweetness of the strawberries matches so well with the tangy rhubarb, making it a delicious flavor combination. This homemade cobbler makes an easy and tasty skillet dessert that delivers all of the best summertime flavors.
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🍓 Ingredient notes
- Strawberry rhubarb filling - Made with fresh fruit, sugar, a little bit of lemon juice, and some cornstarch, this filling is easy to put together. I recommend cutting the fruit into similar sized pieces to help with even cooking.
- Biscuit topping - This homemade biscuit dough takes just a few minutes to put together. After you drop the biscuit dough onto the fruit filling I recommend brushing the top of the dough with a little bit of milk and sprinkling it with a little bit of sugar. This helps the biscuits to brown nicely and also gives them a bit of extra sweetness.
🥣 Step by step instructions
First, butter a 10" cast iron skillet and add all of the ingredients for the filling into it. Toss them gently to combine everything together.
Next, combine the dry ingredients for the biscuit dough in a bowl and whisk to combine and remove any lumps. Using a fork or a pastry cutter, cut in the cold butter pieces until they are crumbly and evenly mixed throughout the flour.
Add the milk and vanilla and stir until it just comes together as a dough.
Drop the dough by spoonfuls over the top of the filling until it is mostly covered by the dough.
Next, brush the biscuit dough lightly with milk and sprinkle with a tablespoon or two of sugar.
Bake in a 350˚ oven for about 30-35 minutes until the filling is bubbly and the biscuits are golden brown.
I recommend letting the cobbler cool for at least 10 minutes before serving. Serve warm or at room temperature.
⭐ Top tip
Place a sheet pan underneath the skillet during baking to catch any accidental drips and bubble overs!
📋 Variations
- Different fruit - Instead of strawberries and rhubarb, try raspberries, blueberries, cherries, or even a mix!
- Dairy free - To make this dish dairy free, substitute the butter with your favorite plant based butter substitute and replace the milk with unsweetened dairy free milk.
- Premade biscuits - If you aren't feeling up to making your own drop biscuits, your favorite premade refrigerated biscuit dough can be used instead.
🥘 Alternative cooking methods
- No cast iron skillet - If you don't have a cast iron skillet, a 10" round cake pan or 2 quart casserole dish can be used instead.
🍽 What to serve with this
- Shrimp Kabobs
- Grilled Italian Steaks
- Simple Summer Panzanella
- Grilled Chicken Caprese with Pesto
- Buffalo Chicken Burgers
- Grilled Peaches
🍳 More cast iron skillet recipes
If you loved this recipe for strawberry rhubarb cobbler, here are some more cast iron skillet recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe
Strawberry Rhubarb Cobbler
Ingredients
Strawberry Rhubarb Filling
- 2 ½ cups strawberries chopped
- 2 ½ cups rhubarb chopped
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
Biscuit Topping
- 1 ½ cups all purpose flour
- ¼ cup sugar plus extra for topping
- 2 Tablespoons baking powder
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter cold and cut into small pieces
- ⅔ cup whole milk plus extra for topping
- ½ teaspoons vanilla extract
Instructions
Strawberry Rhubarb Filling
- Preheat the oven to 350˚ and grease a 10" cast iron skillet with butter or baking spray.
- Combine all of the remaining filling ingredients in the buttered skillet and toss them gently to combine.
Biscuit Topping
- In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and to make sure there are no longer any lumps.
- Add cold butter pieces to the bowl with the dry ingredients and using a fork or a pastry cutter, cut the butter into the dry ingredients until it is evenly distributed throughout and about the size of small peas.
- Add in milk and vanilla and gently stir until the mixture just forms a dough.
- Drop the biscuit dough by the spoonful on top of the filling until it mostly covers the fruit.
- Brush the top of the biscuit dough with milk and sprinkle lightly with sugar.
- Bake the cobbler in the preheated oven for 30-35 minutes until the filling is bubbly and the biscuits are golden brown. To help avoid any mess in the oven, place a baking sheet on the rack below the skillet to catch any accidental drips or bubble overs.
- Let the cobbler cool for at least 10 minutes before serving. Can be served hot or at room temperature.
Notes
- This dessert can be made in a 10" round cake pan or 2 quart casserole dish instead of a cast iron skillet
Variations:
- Different fruit - Instead of strawberries and rhubarb, try raspberries, blueberries, cherries, or even a mix!
- Dairy free - To make this dish dairy free, substitute the butter with your favorite plant based butter substitute and replace the milk with unsweetened dairy free milk.
- Premade biscuits - If you aren't feeling up to making your own drop biscuits, your favorite premade refrigerated biscuit dough can be used instead.
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