Strawberry Rhubarb Cobbler

strawberry rhubarb skillet cobbler

Strawberry Rhubarb Cobbler ~ it’s one of the joys of the season, with juicy ruby red strawberries and rhubarb bubbling up around a flaky biscuit dough, what are you waiting for?

juicy strawberry rhubarb cobbler

strawberry rhubarb cobbler is a spring/summer favorite

Don’t you love that first whiff of change in the air when a new season arrives?  The minute I saw the crimson juices bubbling away in the skillet it all came flooding back to me, strawberry and rhubarb are phenomenal together. Not only do they create this glorious hybrid rosy pinky peach color, but the sweet of the strawberry tames the tang of the rhubarb and the two are better together than apart, like the best of marriages.

a springtime classic, strawberry rhubarb cobbler

what exactly is a cobbler?

This recipe is as old as it is delicious. Cobblers and their counterparts, Bettys, grumps, slumps, dumps, buckles, pandowdys, and sonkers are all traditional American recipes, some dating way back to the first settlers.

A cobbler can take many forms, but basically it’s a dessert made in a skillet or casserole dish with a deep dish fruit filling and a topping of biscuits or dumplings like I’ve done here, or it can have a thin batter poured over it before baking. The name cobbler refers to the bumpy, ‘cobbled’ surface of the dessert.

fresh strawberry rhubarb cobbler

what you’ll need for a strawberry rhubarb cobbler

  • rhubarb
  • strawberries
  • sugar
  • lemon
  • flour
  • sugar
  • butter
  • yogurt
  • milk or cream
  • baking powder, baking soda, salt
first of the season strawberry rhubarb cobbler

This cobbler is no more difficult to make than a classic crumble or crisp

The only difference is that the topping is more of a dough, held together in this case with a little yogurt. The bubbly filling is tart and juicy, and the biscuit is light and fluffy. It looks more voluptuous and impressive than a crisp, and it is! Make it with any spring or summer fruit you want. I’ve been watching for rhubarb like a hawk and finally found it the other day.

The biscuit topping on this cobbler is very easy to make, and it can be used to top all kinds of fruit. Don’t try to get it perfectly round or even, the dough is supposed to look a little ragged, and the reward for not working it too much is a tender, flaky texture.

a simple biscuit dough tops a strawberry rhubarb cobbler

more strawberries and rhubarb

strawberry rhubarb cobbler in a cast iron skillet

“I made these twice in my cast iron pan on the grill. It cooked while we were eating our grilled dinner. It was amazing!!” ~ Susan

strawberry rhubarb skillet cobbler
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4.56 from 9 votes

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler ~ it’s one of the joys of the season, with juicy ruby red strawberries and rhubarb bubbling up around a flaky biscuit dough, what are you waiting for?
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
macerating 30 minutes
Total Time 1 hour 30 minutes
Yield 6 servings
Calories 323kcal
Author Sue Moran

Ingredients

  • 1 lb rhubarb rinsed and thinly sliced
  • 1 lb ripe strawberries rinsed, hulled, and quartered or chopped
  • 1/2 cup sugar
  • 1 Tbsp lemon juice
  • 4 Tbsp flour I love Wondra for this

biscuit topping

  • 1 cup flour
  • 4 Tbsp sugar plus extra for sprinkling
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp cold butter cut in pieces
  • 1/3 cup yogurt
  • bit of milk or cream if needed

Instructions

  • Set the oven to 425F
  • Toss the fruit with the sugar and lemon juice and let sit for about half an hour. This will get the juices flowing.
  • Stir in the flour and spread the fruit out into a 9″ cast iron skillet or a square baking dish. Bake the fruit for 10-12 minutes. You should see a little bubbling beginning to happen.
  • Meanwhile make the biscuit topping. Put the flour, sugar, baking powder, soda, and salt in the bowl of a food processor. Pulse to combine.
  • Pulse in the cold butter until the mixture is crumbly.
  • Turn out into a bowl and stir in the yogurt, adding a little cream or milk if the mixture seems too dry. Mix just until the dough comes together loosely.
  • Form into 6 equal mounds. Don’t worry about getting the dough into smooth balls, it will be ‘craggy’ and lumpy. that’s going to be the charm of your cobbler topping, and it means the biscuits will be light and fluffy. Sprinkle each mound of dough lightly with sugar.
  • Place the six biscuits on top of the hot fruit, setting then apart so they don’t touch.
  • Bake for another 16-18 minutes until the dough is golden and cooked through. Cover with foil at the end if it is getting too brown.

Cook’s notes

  • You could swap all sorts of fruits for the strawberry and rhubarb in this cobbler–it would work beautifully with any kind of berry, stone-fruit in the summer, or apples and pears in the fall!
  • Make this recipe gluten-free by substituting a gluten-free biscuit recipe–like this one from King Arthur Flour!

Nutrition

Calories: 323kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 264mg | Potassium: 441mg | Fiber: 4g | Sugar: 30g | Vitamin A: 517IU | Vitamin C: 52mg | Calcium: 123mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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31 Comments

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    Please rate this recipe!




  • Reply
    Lucy Beliveau
    April 27, 2019 at 4:53 pm

    5 stars
    It’s a beautiful warm, sunny afternoon in Dallas and your gorgeous Rhubarb Cobbler would be a fabulous addition to dinner tonight! Unfortunately, I’ve no time but tomorrow is a different day with opportunities galore and I just know we’ll be enjoying it for dinner tomorrow! My previous Mother was a wonderful southern cook from Louisville, KY and she, like you, would make Rhubarb Cobbler and we all loved it! Thank you, Sue, for bringing to mind that lovely memory! You’re a fantastic cook and I am always touched when I read your posts! You always entertain me!! You’re a gift!

    • Reply
      Sue Moran
      June 20, 2021 at 8:46 am

      You’ve made my day Lucy, thanks!!

  • Reply
    Susan
    June 3, 2016 at 7:01 am

    5 stars
    I made these twice in my cast iron pan on the grill. It cooked while we were eating our grilled dinner. It was amazing!!

    • Reply
      Jane
      May 21, 2017 at 8:31 pm

      Add a small box of strawberry jello. Just sprinkle it over the fruit. It adds more intense strawberry flavor.

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