Rhubarb Strawberry Cobbler

Rhubarb Strawberry Cobbler




Total Time: 1 hr, 30 mins

Prep Time: 30 mins

Cook Time: 1 hr

Yield: 6 servings

Dish Size: 2.5-Quart or 9x9 Baking Dish





  • 4 cups rhubarb, cut into ½-inch pieces
  • 4 cups strawberries, sliced
  • 1 cup granulated sugar
  • 2 ½ Tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tsp orange zest
  • pinch of kosher salt


Biscuit Dough

  • ¾ cup all-purpose flour, plus more for shaping
  • 2 Tbsp granulated sugar
  • 2 ¼ tsp baking powder
  • pinch of salt
  • 3 Tbsp cold butter, cut into ½-inch pieces
  • ½ cup heavy cream
  • turbinado sugar, for decoration




  1. Place all filling ingredients in a 2.5-quart or 9x9 temp-tations® baking dish, combine thoroughly, and set aside while making biscuit dough.
  2. Place dry ingredients into a food processor. Pulse to combine.
  3. Add butter and pulse until mixture resembles peas.
  4. Drizzle in heavy cream, pulsing until mixture comes together.
  5. Turn dough out onto a floured surface and gently pat into a cohesive lump.
  6. Form dough into 6 evenly-sized balls. Slightly flatten into thick rounds.
  7. Cover with plastic wrap and refrigerate for 30 minutes, or up to 6 hours.
  8. Put the filling mixture into a preheated 425ºF oven and roast for 30 minutes or until rhubarb is soft and mix is syrupy, stirring about halfway through.
  9. Lower oven temp to 375ºF, top mixture with biscuit rounds, sprinkle with turbinado sugar, and bake until biscuits are golden brown, about 30 minutes.
  10. Serve warm or at room temperature with whipped cream or ice cream.