Strawberry and Rhubard Summer Cobbler

Strawberry Rhubarb Cobbler with Buttermilk Biscuits

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6–8

When the first stalks of rhubarb meet sweet, juicy strawberries, it’s time to make the ultimate spring and early summer dessert: Strawberry Rhubarb Cobbler. This classic recipe pairs tart fruit with fluffy buttermilk biscuits, all baked to golden perfection. The fruit bubbles up, the topping turns crisp and golden, and the scent? Irresistible. It’s perfect served warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Whether you’re baking for Sunday dinner or a backyard get-together, this cobbler is simple, nostalgic, and always a crowd-pleaser.

❤️ Why You’ll Love This Recipe

• Easy to make with just a few basic pantry staples.

• Seasonal and fresh—celebrates the best of early summer produce.

• Perfect balance between tart rhubarb and sweet strawberries.

• Golden buttermilk biscuit topping that’s light, tender, and crisp.

• Customizable—add raspberries or switch to brown sugar for deeper flavour.

Ingredients

Fruit Filling

• 3 cups fresh rhubarb, cleaned and chopped

• 6 cups strawberries, hulled and sliced

• 1 cup granulated sugar, divided (½ cup + ½ cup)

• Pinch of salt

Biscuit Topping

• 1½ cups all-purpose flour

• ¼ cup granulated sugar

• 1 tbsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup cold butter, cubed

• 1 large egg

• ½ cup buttermilk

• ¼ cup pearl sugar (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Prepare the fruit:

   • In a small saucepan, cook rhubarb with ½ cup of sugar for 5 minutes. Remove from heat.

   • In a medium bowl, toss sliced strawberries with remaining ½ cup sugar and a pinch of salt. Let rest.

3. Make the biscuit topping:

   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

   • Cut in cold butter using your fingers, two knives, or a pastry cutter until the mixture resembles coarse crumbs (pea-sized).

   • Add egg and buttermilk. Stir gently with a fork just until combined. Do not overmix.

4. Assemble:

   • Combine rhubarb and strawberries and pour into a 9x9-inch (or similar) baking dish.

   • Drop spoonfuls of biscuit dough over the fruit, leaving space between dollops.

   • Sprinkle with pearl sugar if using.

5. Bake:

   • Bake for 20–25 minutes, or until biscuits are golden and the fruit is bubbling.

6. Serve:

   • Let cool slightly. Serve warm with vanilla ice cream or whipped cream.

Storage Tips

• Store leftovers covered in the fridge for up to 3 days.

• Reheat in a 300°F oven or microwave until warm.

Strawberry Rhubarb Cobbler with Buttermilk Biscuits

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Yield: 6-8

Author: Richelle Fortin

When the first stalks of rhubarb meet sweet, juicy strawberries, it’s time to make the ultimate spring and early summer dessert: Strawberry Rhubarb Cobbler. This classic recipe pairs tart fruit with fluffy buttermilk biscuits, all baked to golden perfection. The fruit bubbles up, the topping turns crisp and golden, and the scent? Irresistible. It’s perfect served warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Whether you’re baking for Sunday dinner or a backyard get-together, this cobbler is simple, nostalgic, and always a crowd-pleaser.

Ingredients

• Fruit Filling
• 3 cups fresh rhubarb, cleaned and chopped
• 6 cups strawberries, hulled and sliced
• 1 cup granulated sugar, divided (½ cup + ½ cup)
• Pinch of salt
• Biscuit Topping
• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup cold butter, cubed
• 1 large egg
• ½ cup buttermilk
• ¼ cup pearl sugar (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the fruit:
3. In a small saucepan, cook rhubarb with ½ cup of sugar for 5 minutes. Remove from heat.
4. In a medium bowl, toss sliced strawberries with remaining ½ cup sugar and a pinch of salt. Let rest.
5. Make the biscuit topping:
6. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
7. Cut in cold butter using your fingers, two knives, or a pastry cutter until the mixture resembles coarse crumbs (pea-sized).
8. Add egg and buttermilk. Stir gently with a fork just until combined. Do not overmix.
9. Assemble:
10. Combine rhubarb and strawberries and pour into a 9x9-inch (or similar) baking dish.
11. Drop spoonfuls of biscuit dough over the fruit, leaving space between dollops.
12. Sprinkle with pearl sugar if using.
13. Bake:
14. Bake for 20–25 minutes, or until biscuits are golden and the fruit is bubbling.
15. Serve:
16. Let cool slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Storage Tips

• Store leftovers covered in the fridge for up to 3 days.
• Reheat in a 300°F oven or microwave until warm.