The classic combination of strawberry and rhubarb comes together in this delicious and easy Strawberry Rhubarb Cobbler!
This time of year, I find my baking gets simpler and almost always involves fruit. With the warmer weather comes a wealth of fruit, which (once I tire a bit of eating it fresh) is begging to be cooked up into something warm, fruity and comforting.
There are few nicer ways to enjoy fresh fruit that in a cobbler. This one starts with the fresh fruit cooked up in the skillet on the stove-top a bit, just to soften and thicken the fruit juices. While that’s cooking, the biscuit dough can be easily mixed up. Simply drop the biscuit dough on top of the warm fruit and pop into a hot oven for about 25 minutes.
Simple and delicious! Serve as is or with a dollop of whipped cream or ice cream.
Cook’s Notes for Skillet Strawberry Rhubarb Cobbler
I find that the perfect amount of sweetness is desserts like this one is very subjective and will also depend on the sweetness of your strawberries and/or the tartness of the rhubarb. That’s why I suggest starting with 1/2 cup of sugar in the fruit, but tasting before baking and adding a bit more if you feel it isn’t sweet enough.
My skillet is 8-inches in diameter on the bottom and 10-inches diameter across the top. It’s the perfect size for this amount of fruit. If your skillet is larger, considering increasing the fruit amounts accordingly.
No skillet? You can cook this dish on the stove-top in any frying pan or sauce pan, then transfer to a baking dish for the trip to the oven.
Skillet Strawberry Rhubarb Cobbler
For the fruit:
- 1 lb fresh strawberries hulled and quartered
- 2 1/2 cups fresh or frozen rhubarb diced, un-thawed
- 3 Tbsp cornstarch
- 1/2 - 2/3 cup white sugar
- 1/4 cup butter
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- Pinch salt
- 1/4 cup butter cold, diced
- 3/4 cup heavy whipping cream 35%
- 1 tsp vanilla or vanilla bean paste
- Preheat oven to 400° F.
- Prepare fruit and add to skillet (a skillet with an 8-inch base/10-inch top diameter is perfect). Add cornstarch, 1/2 cup sugar and the 1/4 cup butter, diced. Stir well. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened. Taste and if necessary, add a bit more sugar if it isn't sweet enough for you.
- Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the diced butter and using your fingers, rub the butter into the flour until you have small crumbs. Add the vanilla to the heavy cream and stir well. Using a fork, begin adding the heavy cream, stirring and adding more cream as needed just until the dough comes together.
- When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 20-25 minutes, until biscuits are starting to turn golden in spots and are set. Check at 20 minutes and if necessary, cover top loosely with a piece of aluminum foil if biscuits are getting too browned.
- Serve warm as is or with a dollop of whipped cream or ice cream.