Description
A warm and comforting strawberry rhubarb cobbler with a perfect balance of sweet and tart flavors, topped with a golden, tender biscuit crust.
Ingredients
2 cups fresh rhubarb, small diced (about 1-inch pieces)
2 cups fresh strawberries, small diced (about 1-inch pieces)
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
4 tablespoons unsalted butter, very cold and cut into small cubes
1/2 cup buttermilk, very cold
Instructions
- Preheat the oven to 350°F and place a casserole dish or 8×8 pan on a sheet tray to catch any bubbling juices.
- In a large bowl, mix strawberries, rhubarb, cornstarch, vanilla extract, sugar, and cinnamon until evenly coated. Transfer to the prepared baking dish.
- In another bowl, combine flour, baking powder, salt, and sugar. Add cold butter and cut it into the flour until the mixture resembles small peas.
- Slowly drizzle in the cold buttermilk while gently stirring just until a dough forms. Do not overmix.
- Drop spoonfuls of the dough over the fruit, leaving space between each portion.
- Bake for 30 minutes, then loosely cover with foil if needed and bake for an additional 10–15 minutes.
- Remove from oven and let rest for about 15 minutes before serving.
Notes
Swap strawberries with raspberries or blueberries for variation.
Add extra sugar to the fruit mixture for a sweeter version.
Sprinkle coarse sugar on top of the dough for added texture.
Add a pinch of nutmeg or lemon zest to enhance flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 300°F to maintain a crisp topping, or microwave for quicker results.
Thaw and drain frozen fruit before using to avoid excess liquid.
Serve with vanilla ice cream or whipped cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
