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skillet with strawberry rhubarb cobbler and a serving on a white plate

Strawberry Rhubarb Cobbler

Amanda
This easy strawberry rhubarb cobbler takes just 10 minutes to prepare and is the perfect summertime dessert. Sweet and tangy, this easy filling is then topped with a homemade drop biscuit topping and golden brown and bubbly!
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course desserts
Cuisine American
Servings 8 servings
Calories 327 kcal

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
  • 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

  • Don't overwork the biscuit topping when you are mixing it together so it doesn't get too dense.
  • Place a sheet pan underneath the skillet during baking to catch any accidental drips and bubble overs.
  • Let the strawberry rhubarb cobbler cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature.
  • This dessert can be made in a 10" round cake pan or 2 quart casserole dish instead of a cast iron skillet.
 

Substitutions and 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.
  • Pre-made biscuits - If you aren't feeling up to making your own drop biscuits, your favorite pre-made refrigerated biscuit dough can be used instead.
 

Make Ahead and Storage Instructions

This strawberry rhubarb cobbler can be made ahead up to 3 days ahead of time and heated up in the oven or the microwave for serving time. Leftovers will keep in the refrigerator for 3-5 days when kept in an airtight container.

Nutrition

Serving: 1scoopCalories: 327kcalCarbohydrates: 58gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 477mgPotassium: 237mgFiber: 2gSugar: 35gVitamin A: 340IUVitamin C: 30mgCalcium: 246mgIron: 2mg
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