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Strawberry Rhubarb Cobbler

Makes: 8 servings
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients

  • 31/2 cups all-purpose flour
  • 2 1/2 tsps baking powder
  • 1/4 tsp kosher salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1 cup buttermilk
  • 4 cups strawberries, sliced
  • 2 cups chopped rhubarb
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 2 tsps fresh lemon zest
  • 1 tsp vanilla extract
  • milk for brushing biscuits

Instructions

  • Preheat the oven to 400 degrees F.
  • In a food processor, combine the flour, baking powder, salt and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough come together and looks rough. The dough will be a little dry.
  • Turn the dough out onto a clean surface and pat into 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and chill in the freezer for 10 minutes.
  • Combine half of the fruit mixture and sugar in a skillet set over high heat. Bring the fruit to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from heat. Add the remaining fruit, cornstarch, zest and vanilla and toss to combine.
  • Remove the biscuits from the freezer, brush with milk. Pour the fruit mixture into a 9x13 inch baking dish. Arrange the biscuits on top. Place the baking dish on a baking sheet. Bake for 35-40 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.