This strawberry rhubarb cobbler takes just 10 minutes to prepare and is the perfect summertime dessert. Sweet and tangy, the filling is mixed right in the skillet and then topped with an easy homemade biscuit dough.
This post was originally published in June 2021 and has been updated for content.
I love pairing strawberry and rhubarb together. The sweetness of the strawberries matches so well with the tangy rhubarb, making it a delicious flavor combination.
This strawberry rhubarb cobbler makes an easy and tasty skillet dessert that delivers all of the best summertime flavors. Serve it alongside homemade sloppy joes, buffalo chicken burgers or slow cooker pulled pork sliders.
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🍓 Ingredient notes
- Strawberry rhubarb filling - Made with fresh fruit, sugar, a little bit of lemon juice, and some cornstarch, this filling is easy to put together. I recommend cutting the fruit into similar sized pieces to help with even cooking.
- Biscuit topping - This homemade biscuit dough takes just a few minutes to put together. After you drop the biscuit dough onto the fruit filling I recommend brushing the top of the dough with a little bit of milk and sprinkling it with a little bit of sugar. This helps the biscuits to brown nicely and also gives them a bit of extra sweetness.
📋 Substitutions and variations
- Fruit - Instead of strawberries and rhubarb, try raspberries, blueberries, cherries, or even a mix!
- Dairy Free - To make this strawberry rhubarb cobbler dairy free, substitute the butter with your favorite plant based butter substitute and replace the milk with unsweetened dairy free milk.
- Biscuits - If you aren't feeling up to making your own drop biscuits, your favorite pre-made refrigerated biscuit dough can be used instead.
🥣 Step by step instructions
Add all of the filling ingredients to a greased 10" cast iron skillet. Toss them gently to combine everything together. Next, combine the dry ingredients for the biscuit dough in a bowl and whisk to combine and remove any lumps. Using a fork or a pastry cutter, cut in the cold butter pieces until they are crumbly and evenly mixed throughout the flour.
Add the milk and vanilla and stir until it just comes together as a dough. Drop the dough by spoonfuls over the top of the filling until it is mostly covered by the dough.
Next, brush the biscuit dough lightly with milk and sprinkle with a tablespoon or two of sugar. Bake until the filling is bubbly and the biscuits are golden brown.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Don't overwork the biscuit topping when you are mixing it together so it doesn't get too dense.
- Place a sheet pan underneath the skillet during baking to catch any accidental drips and bubble overs.
- Let the strawberry rhubarb cobbler cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature.
🥘 Alternative cooking methods
- If you don't have a cast iron skillet, a 10" round cake pan or 2 quart casserole dish can be used instead.
⏲️ Make ahead and storage instructions
This strawberry rhubarb cobbler can be made ahead up to 3 days ahead of time and heated up in the oven or the microwave for serving time. Leftovers will keep in the refrigerator for 3-5 days when kept in an airtight container.
🍳 More cast iron skillet recipes
If you loved this cast iron skillet strawberry rhubarb cobbler recipe, here are some more cast iron skillet recipes that I know you will love too!
📖 Recipe
Strawberry Rhubarb Cobbler
Ingredients
Strawberry Rhubarb Filling
- 2 ½ cups strawberries chopped
- 2 ½ cups rhubarb chopped
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
Biscuit Topping
- 1 ½ cups all purpose flour
- ¼ cup sugar plus extra for topping
- 2 Tablespoons baking powder
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter cold and cut into small pieces
- ⅔ cup whole milk plus extra for topping
- ½ teaspoons vanilla extract
Instructions
Strawberry Rhubarb Filling
- Preheat the oven to 350˚ and grease a 10" cast iron skillet with butter or baking spray.
- Combine all of the remaining filling ingredients in the buttered skillet and toss them gently to combine.
Biscuit Topping
- In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and to make sure there are no longer any lumps.
- Add cold butter pieces to the bowl with the dry ingredients and using a fork or a pastry cutter, cut the butter into the dry ingredients until it is evenly distributed throughout and about the size of small peas.
- Add in milk and vanilla and gently stir until the mixture just forms a dough.
- Drop the biscuit dough by the spoonful on top of the filling until it mostly covers the fruit.
- Brush the top of the biscuit dough with milk and sprinkle lightly with sugar.
- Bake the cobbler in the preheated oven for 30-35 minutes until the filling is bubbly and the biscuits are golden brown. To help avoid any mess in the oven, place a baking sheet on the rack below the skillet to catch any accidental drips or bubble overs.
- Let the cobbler cool for at least 10 minutes before serving. Can be served hot or at room temperature.
Notes
- Don't overwork the biscuit topping when you are mixing it together so it doesn't get too dense.
- Place a sheet pan underneath the skillet during baking to catch any accidental drips and bubble overs.
- Let the strawberry rhubarb cobbler cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature.
- This dessert can be made in a 10" round cake pan or 2 quart casserole dish instead of a cast iron skillet.
Substitutions and Variations
- Different fruit - Instead of strawberries and rhubarb, try raspberries, blueberries, cherries, or even a mix!
- Dairy free - To make this dish dairy free, substitute the butter with your favorite plant based butter substitute and replace the milk with unsweetened dairy free milk.
- Pre-made biscuits - If you aren't feeling up to making your own drop biscuits, your favorite pre-made refrigerated biscuit dough can be used instead.
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