Strawberry Rhubarb Cobbler

Active time: 35 min. Total time:1 hour, 25 min.
Yield: Serves 10 (serving size: 1 biscuit, 1 cup filling)

How do you make the warmed up sweet-tart flavors of strawberry cobbler even better? By adding rhubarb to the mix—strawberries and rhubarb’s seasons (April to June) coincide, so it’s only natural to combine them. You’ll want to use the freshest possible strawberries and rhubarb for this: Peak strawberries are completely red throughout and have minimal white cores, while the best rhubarb will have a stalk between 7 and 15 inches—length, not color is the best indicator of rhubarb’s ripeness. Let your strawberry and sugar mixture stand for at least 20 minutes so the tapioca peals can start breaking down and extracting the strawberries’ juices. Don’t add the rhubarb too early, or it’ll break down and create an undesirable texture. Knead the biscuits just until they’re workable before starting your folds to allow for a more tender product. Keep your butter cold before you cut it into the flour, and do not skip resting the mixture in the freezer for 10 minutes. Serve with vanilla ice cream or whipped cream. Save leftover filling to spread on toast for breakfast.



  • 1 quarts fresh strawberries, quartered
  • 5 tablespoons uncooked quick-cooking tapioca
  • 3/4 cup granulated sugar
  • 1 tablespoon grated lemon zest plus 2 Tbsp. fresh juice (from 1 large lemon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 8 cups (1/2-in. thick) rhubarb slices (from about 2 1/2 lb.)
  • Butter, for greasing skillet


  • 2 cups self-rising soft wheat flour (such as White Lily), plus more for work surface
  • 3 tablespoons packed light brown sugar
  • 1/2 cup (4 oz.) cold salted butter, cut into small cubes
  • 1/4 cup finely chopped toasted pecans
  • 1 cup heavy cream
  • 1 tablespoon salted butter, melted
  • 1 tablespoon granulated sugar

How to Make It

Step 1

Prepare the Cobbler: Preheat oven to 400°F. Stir together strawberries, tapioca, granulated sugar, lemon zest, juice, salt, ginger, and cinnamon in a large bowl; let stand 20 minutes, stirring occasionally. Stir rhubarb into strawberry mixture until well incorporated. Transfer mixture to a  buttered 12-inch cast-iron skillet or ovenproof skillet. Bake in preheated oven 25 minutes. 

Step 2

Meanwhile, prepare the Biscuits: Stir together flour and brown sugar in a large bowl. Cut cold butter cubes into flour mixture with a pastry blender or fork until mixture is crumbly and resembles small peas; freeze 10 minutes. Stir pecans into flour mixture. Make a well in center of flour mixture. Add cream; stir just until dough comes together. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4- to 1-inch thickness. Cut with a 2 1/2-inch round cutter; reroll scraps once, and repeat process to make 10 biscuits.

Step 3

Place biscuit dough rounds on top of hot cobbler; brush evenly with melted butter, and sprinkle with granulated sugar. Return cobbler to oven, and bake until biscuits are golden brown and done, 20 more minutes. Let stand 10 minutes. Serve warm. 

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