4.6 from 18 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?
Prep Time
20 mins
Cook Time
40 mins
macerating
30 mins
Total Time
1 hr 30 mins
Servings:
6
servings
Calories:
323 kcal
Course:
Dessert, Breakfast
Cuisine:
American
Ingredients
- 1 lb rhubarb rinsed and thinly sliced
- 1 lb strawberries rinsed, hulled, and quartered or chopped, ripe
- 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 butter cut in pieces, cold
- 1/3 cup yogurt
- 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.
Cup of Yum
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 Information
Calories
323kcal
(16%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Cholesterol
2mg
(1%)
Sodium
264mg
(11%)
Potassium
441mg
(9%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
517IU
(10%)
Vitamin C
52mg
(58%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 264mg | 11% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 52mg | 58% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.