So here’s how we’re doing rhubarb this Spring.
Roasted in a skillet, with tons of strawberries, some vanilla and topped with maybe the bestest honey butter biscuits ever. All served with whipped cream (or ice cream) and more warm honey butter for drizzling.
I mean, YESSSS.
Nothing super fancy, but does it really need to be? NOPE.
So let me tell you guys something. Finding rhubarb where I live is the not the easiest of tasks. I’ve basically been calling Whole Foods every day for the last month and half looking for rhubarb. I actually call Whole Foods so much that the produce guys totally knows its me when I call in. The last time I called, I of course asked for rhubarb and he said, “I don’t have rhubarb, but I do have edible flowers today”. That was when I knew for sure, that I call there WAY too much.
I’m either looking for edible flowers, or other odd somewhat in season produce that most larger areas have, but my smallish Whole Food’s doesn’t. I am talking about rhubarb, heirloom tomatoes, passion fruit, figs, blood oranges, etc., etc. So I just keep calling and calling until finally they get whatever it is that I’m looking for in, and then I pretty much jump for joy!
Funny thing is when they finally got rhubarb in, my dad just happened to be shopping there and called me immediately to tell me the good news….and then I jumped for joy…for like a second…and then I asked, “wait, do they have the green tops on them? They have to have the green leafy tops”. Of course, they didn’t, but I kind of had to be happy they at least had them in, and take what I could get.
Other funny part, I don’t even LOVE rhubarb. I mean, I obviously enjoy it, but only with other things…strawberries, raspberries, apples, you get the idea. It’s just that it’s spring and I have to bake with rhubarb at least once, you know?!?
OKAY, so here’s the deal.
This is one of those simple recipes that you can serve for either brunch or dessert. In my house it’s brunch all the way, because we pretty much only do chocolate for dessert, but that’s just us. Really though this can and should be eaten whenever the heck you feel like it.
It’s kind of freaking amazing, like sooo dang good. It’s also sooo dang easy to throw together at any given moment. Well as long as you have rhubarb, but even if you don’t, you could always double up on the berries or use apples, peach, or maybe even frozen rhubarb? Whatever fruits you can find will still be delicious.
I do really, really love this combo of strawberry and rhubarb. I guess it’s a classic for a reason, huh?
Truth is though, this recipe would be nothing without those biscuits. Of course, you NEED the fruit, but you NEED the biscuits just as much.
Trust me on this. The biscuits are perfect for soaking up all the yummy juices that come from roasting fruit. Plus the butter, carbs and honey… need I say more?
Didn’t think so.
So what are we thinking here? Friday night dessert? Saturday brunch? Sunday lunch?!?
Weekend plans = MADE. 🙂
Strawberry Rhubarb Cobbler with Honey Butter Biscuits.
Servings: 8 Servings
Calories Per Serving: 564 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
View Recipe Comments
- Preheat the oven to 375 degrees F. Lightly rub a 10-12 inch cast iron skillet (or large pie plate) with a little softened butter or cooking spray.
- In the skillet, combine the strawberries, rhubarb, coconut sugar, lemon zest, vanilla and a pinch of sea salt. Toss well to combine.
- In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to over mix. Use your hands if needed to bring the dough together.
- Use a 1/4 cup measure to drop batter onto the cobbler or press dough out on a sheet of parchment paper or cutting board, and then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler. Sprinkle the biscuits with coarse sugar.
- Bake the cobbler for 35-40 minutes or until the strawberries are bubbling and the biscuits lightly golden.
- In a bowl, stir together the honey with the melted butter.
- Serve the cobbler warm with whipped cream and a drizzle of the honey butter. EAT!
Off to bake some more Strawberry Rhubarb Cobbler… weekends, you’re the best!