Strawberry Rhubarb Cobbler

A comforting, nostalgic treat that’s perfect for spring and summer gatherings. I love rhubarb season, there’s so many ways to prepare it but I love it as a dessert, and this cobbler is no exception! Flaky, biscuit dough on top and a big scoop of vanilla ice cream to melt into the warm cobbler!

I also love hoe this is all prepared and baked in ONE skillet! Making clean up time a breeze.

Strawberry Rhubarb Cobbler

Sweet, juicy strawberries paired with the tartness of rhubarb, all topped with a buttery, biscuit-like crust!

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Course: Dessert

Keyword: dessert, one dish

Servings: 4

Ingredients

For the filling:

• 1 quart fresh strawberries hulled and sliced
• 3-4 rhubarb stalks chopped
• 2 tbsp maple syrup
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tbsp corn starch

For the cobbler biscuit:

• 1¼ cup flour all purpose
• 1½ tsp baking powder
• 12 tbsp butter (1½ sticks)
• ⅔ cups whole milk
• 1 tsp vanilla
• sugar for dusting

Instructions

• Preheat oven to 375 F. In a 10” cast iron skillet, add your sliced strawberries & rhubarb. Pour the maple syrup over top, followed by both sugars & corn starch, stir to fully combine & set aside.
• Prepare your cobbler mix. Add the flour & baking powder to a large bowl, whisk until combined. Add your 12 tbsp cold butter, cubed or grated, and combine until fine crumbs with your hands or a pastry cutter. Make a well and your milk + vanilla mixture. Fold in until a wet, sticky dough has formed.
• Dollop the sticky mixture in clumps over the filling in the skillet, leaving gaps in between each one.
• Bake for 25-35 mins, until golden brown. Allow to cool at least 10 mins before serving. Enjoy warm w a scoop of vanilla ice cream! 

Video

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