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Cozy Strawberry Rhubarb Cobbler Recipe with Easy Vanilla Bean Biscuit Top

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A cozy and comforting strawberry rhubarb cobbler topped with flaky, buttery vanilla bean biscuits. Perfect for spring or any time of year, this dessert balances sweet and tart flavors with a tender biscuit crust.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved (frozen works too, thawed and drained)
  • 2 cups rhubarb, chopped into 1/2-inch pieces (fresh or frozen)
  • 3/4 cup granulated sugar (adjust based on fruit sweetness)
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold (or whole milk with 1 teaspoon vinegar as substitute)
  • Seeds from 1 vanilla bean or 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter or spray a 9-inch baking dish.
  2. In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Toss gently until evenly coated.
  3. Transfer fruit mixture to the baking dish, spreading evenly to about 1 to 1 1/2 inches deep.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  5. Add cold, cubed butter to the flour mixture. Cut in with a pastry cutter or knives until mixture resembles coarse crumbs with pea-sized pieces.
  6. In a small bowl, mix buttermilk with vanilla bean seeds or extract.
  7. Pour wet mixture into dry ingredients and gently stir with a rubber spatula just until dough comes together; do not overmix.
  8. Drop spoonfuls of biscuit dough over the fruit filling, covering most but leaving some gaps.
  9. Bake for 35 to 40 minutes until biscuit topping is golden brown and springy, and fruit is bubbly. Tent with foil if topping browns too quickly.
  10. Let cobbler cool at least 15 minutes before serving to thicken juices.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix biscuit dough to avoid toughness. Adjust sugar based on fruit sweetness. Tent with foil if biscuit browns too fast. Let cobbler cool before serving to thicken juices. Frozen fruit can be used but should be thawed and drained.

Nutrition

Keywords: strawberry rhubarb cobbler, vanilla bean biscuit topping, spring dessert, easy cobbler recipe, fruit cobbler, comfort food dessert

Find it online: https://lumalunch.com/cozy-strawberry-rhubarb-cobbler-recipe-with-easy-vanilla-bean-biscuit-top/