Print

Easy Strawberry Rhubarb Cobbler Recipe with Buttery Biscuit Topping for Perfect Summer Dessert

strawberry rhubarb cobbler - featured image
Print Recipe

A quick and easy summer dessert featuring a tart strawberry and rhubarb filling topped with tender, flaky buttery biscuits. Perfect for busy weeknights or spontaneous cravings.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 400g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (190g)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • ¾ cup whole milk (180ml)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish lightly with butter or non-stick spray.
  2. In a large bowl, gently toss the strawberries and rhubarb with sugar, flour, lemon juice, and vanilla extract until evenly coated. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the milk and stir just until the dough comes together; it will be slightly sticky. Avoid overmixing.
  5. Pour the fruit filling into the prepared baking dish, spreading evenly. Drop the biscuit dough by spoonfuls over the fruit, leaving some gaps.
  6. Bake for 35-40 minutes until the biscuit topping is golden brown and the fruit filling is bubbly around the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
  7. Let the cobbler rest for at least 10 minutes before serving to allow the fruit juices to thicken.

Notes

Use cold butter for flaky biscuit topping. Avoid overmixing biscuit dough to keep it tender. Adjust sugar based on tartness of rhubarb. Let cobbler rest after baking to thicken juices. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: strawberry rhubarb cobbler, summer dessert, biscuit topping, easy cobbler recipe, fruit cobbler, quick dessert

Find it online: https://tempotaste.com/easy-strawberry-rhubarb-cobbler-recipe-with-buttery-biscuit-topping-for-perfect-summer-dessert/