Jammy, juicy, and crowned with sweet buttermilk cornbread biscuits this strawberry rhubarb cobbler is the dessert you’ve been waiting for.
1 ½ cups strawberries, stem removed and sliced in half (quarter larger berries)
2 stalks of rhubarb, cut in 1-inch slices
¼ cup brown sugar, packed
⅓ cup white sugar
1 tablespoon of cornstarch
Juice of half a lemon
½ teaspoon of vanilla
3 tablespoons of unsalted butter
½ cups of all-purpose flour
½ cup of cornmeal
2 teaspoons of baking powder
⅛ teaspoon of salt
¼ cup sugar
¼ cup of cold unsalted butter*, grated (pop in the freezer to keep cold)
½ cup of buttermilk* (dairy or unsweetened non-dairy milk)
1 teaspoon of vanilla
Heat oven to 350°F.
In a medium mixing bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, and vanilla. Place in an 8-inch or 10-inch cast-iron skillet or pie plate. Dot with three tablespoons of butter and set to the side.
Combine meal, flour, sugar, baking powder, and salt in a cold large mixing bowl and stir with a whisk or fork. Add grated butter. Using your hands, a pastry cutter, two forks, or a small knife, cut the butter into the dry ingredients. It should look like a bowl full of small peas. Combine buttermilk and sugar. Add buttermilk mixture and stir 3-4 times until dough comes together. It should be slightly sticky. Add just a bit more buttermilk if needed.
Use two spoons or a ¼ cup to drop the batter onto the fruit mixture. Place your skillet or pie plate on a line bake pan just in case some of your filling bubbles over and escapes. Bake for 40-45 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
Keywords: Dessert, Vegetarian, Fruit, Pie, Cobbler