Strawberry Rhubarb Cobbler

5 from 8 votes

The combination of rhubarb and strawberries make this strawberry rhubarb cobbler a delicious dessert to enjoy this spring.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Cobbler Recipe

Servings: servings

Calories: 274kcal

Preheat oven to 350°F. Place a 2-quart casserole dish (or an 8x8 pan) onto a large sheet tray. This will ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
In a large bowl, combine the diced strawberries, diced rhubarb, cornstarch, vanilla extract, ½ cup sugar, and cinnamon. Mix well to coat all the fruit with the other ingredients. Pour this fruit mixture into the 2-quart dish.
In a medium-sized bowl, combine the flour, baking powder, salt, the remaining 2 tablespoons of sugar and cubed butter. Using a pastry cutter or two forks, incorporate the butter into the flour until the butter is the size of small peas.
Slowly drizzle the buttermilk into the flour and butter mixture as you gently stir. Combine just until all the flour and buttermilk have come together to make a dough. Do not over mix the biscuit topping.
With a spoon or a 2 tablespoon cookie scoop, drop the biscuit mix onto the top of the fruit mixture. Leave some space between the drop biscuits. This allows the biscuits room to spread as they bake.
Bake for 30 minutes. At this point, you can cover your cobbler with a piece of aluminum foil to prevent your biscuit topping from getting too brown. Continue to bake for another 10-15 minutes.
Remove your strawberry-rhubarb cobbler from the oven and allow it to rest on the counter for 15 minutes before serving.

The sheet tray will catch any of the fruit mixture if it bubbles over as it bakes, so that it will not make a mess in your oven.
Make sure your butter is really cold. Take it out of the fridge right before you begin this process.
This strawberry rhubarb cobbler should be served hot.