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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.
Ingredients
- 3 cups fresh or frozen strawberries halved or quartered
- 2 cups diced rhubarb about 2 stalks
- 1/2 cup coconut sugar may sub brown sugar or granulated sugar
- zest of 1 lemon
- 2 teaspoons vanilla
- teaspoon pinch of sea salt about 1/4
- 1/4 cup honey
- 2 tablespoons salted butter melted
- whipped cream for serving
Biscuits
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 8 tablespoons cold salted butted cubed, or unsalted with a pinch of salt
- 1/2 cup buttermilk
- 1/4 cup honey
- coarse sugar for sprinkling (optional)
Instructions
- 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!
Hubby is a purist..No Strawberries. BUT I may add some Raspberries. .for color depth as what Rhubarb is left in the freezer is last of the season picking and pretty Green.. Thanks ..looks amazing.
Thanks so much, I hope you love the recipe! xTieghan
Hi. I’m just wondering if you are aware that selling the leaves on the rhubarb is illegal as they are poisonous. You seemed a little confused about that in your recipe when you talked about telling your dad to get the rhubarb with the leaves still on it and trying not to feel disappointed when there were no leaves. Also I’m wondering why you said to dice up the rhubarb when in the picture the rhubarb is clearly sliced. And how big should the slices be? Like are we talking quarter inch, half inch…? And what is the purpose of doing this dish in the cast-iron skillet? Is it just a look cute? And why did you use coconut sugar instead of regular sugar? I wish you would’ve talked about these things in your article instead of telling cute stories about your dad at the market and how you don’t actually like rhubarb that much… Why would someone who doesn’t like rhubarb post a rhubarb recipe? Well I just stuck this in the oven and I sure hope it turns out. I had to make several modifications because your directions were not clear and some of the things you said didn’t make any sense. Hope it works!
There’s no need to be rude. Her directions are always very clear. Maybe you’re just not used to baking. And maybe buying the rhubarb with the leaves on is not illegal where she live! How would you know! Keep your mean words to yourself. She doesn’t deserve this.
Can these biscuits be made on their own? Any adjustments, if so?
Hey Mary Jean,
Yes, totally fine to make the biscuits as is:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’ll say I liked it, but didn’t love this recipe. It’s more my fault though because I prefer a really tart rhubarb flavor and this was definitely more of a sweet strawberry flavor. I should have known that’s how it would turn out though based on the ratio of strawberries to rhubarb, I just felt like the rhubarb flavor got lost. Next time I’ll do 4 cups rhubarb and 1 cup strawberries.
This recipe makes a large portion, for 2 of us we’re still eating it a week later (it does reheat well in microwave, I just do maybe 30 seconds to slightly warm it up).
Like others, I added 1 t. of cornstarch to help thicken the sauce a bit
Overall it’s a good recipe and very simple to make
Thank you so much for trying this Tiffany! I am really glad it turned out so well for you! xTieghan
This is the first recipe I’ve made from you, Tieghan, and It is absolutely scrumptious! I too always have to make something rhubarb each year. Whole Foods did not have it. I called around and a very busy supermarket had it, but I was afraid to go. I ended going to a farmer in the area, who went out to the field and picked it for me! I will definitely make it again! Thank you so much. Yum!
I am so glad you think so! Thank you so much for trying this one, Linda! I hope you continue to love all of the recipes you try on my site! xTieghan
HBH Home Run Recipe #673,491 of quarantine tonight. Rhubarb Passion Margs last night too! Thanks for these great recipes!
Yes!!! Thank you so much JP! xTieghan
I made this and it tasted great. Here in Ireland rhubarb grows so easily everyone is always trying to give it away. I used just a handful of strawberries cause they aren’t in season yet so still precious, and used extra rhubarb. If I was making it again I’d double the amount of fruit because there wasn’t really enough to match the biscuit.
Hi Susan! I am really glad this tasted great! Thank you for trying it! Also, rhubarb in abundance sounds amazing! xTieghan
Could you use self-rising flour for the biscuits instead of all-purpose? Flour has been hard to come by recently!
Hi Olivia,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I would really like to make this this weekend. I am surprised that there is no thickener included in the recipe – I saw that one person added cornstarch. Not too juicy?
Thanks
Hey Terri! I have not had any issues with this been too soup, BUT it is on the soup side. If you like a thicker cobbler mix in 1-2 tablespoons flour or cornstarch with the fruit mix. Please let me know if you have questions. I hope love this recipe! ?
I just found rhubarb at my local grocery store and can’t wait to bake this! One question – it looked like there were pieces of butter in with the strawberry/rhubarb mixture, before the biscuits were put on top. I didn’t see anything in the instructions for butter to be added to the fruit – did I miss something? Thanks!
Hey Jen!! Nope, you didn’t miss anything. I ended up liking the recipe with the butter out of the fruit and instead used for topping. That was a prep shot before I perfected the recipe. So sorry if that was confusing for you. Let me know if you have questions. Hope you love this!
Enjoyed your post. My mother was from Denmark and I spent many summers there as a child. In Denmark one of the national dished is Rod Grod or red pudding. In early summer my grandmother (Mor Mor) would make different varieties depending on what was available. My grandfather used to take a 45 min bus trip to go directly to the farm to get fresh strawberries warm from the field. One variation was strawberry rhubarb, we would also enjoy current strawberry and she also made a green pudding or gooseberry. It was served with a sweetened heavy cream in a big bowl room temperature a couple of hours after it was freshly made. YUM!!!
WOW! That sounds absolutely amazing!
I want to try that!
You know when you discover a recipe and for weeks you are looking for the best moment to make it; this recipe had that effect on me! Ever since it was posted on your blog, I have been thinking about it, showing it to friends telling them it would be the next on my list… And then today came and I finally made it and OMG it was incredible! The biscuits are flaky, buttery and slightly sweet. The strawberries and rhubarb were so lovely together, and counterbalanced the richness of the biscuits. Seriously, one of the very best summer recipe I found in years! Thank you for sharing 🙂
**Little modification: I added one teaspoon of cornstarch to the fruits because I was using frozen strawberries and did not want the mixture to be too liquid.
Hey Murielle! That sounds awesome, I am really happy you enjoyed them! Thanks so much (:
our, as it seems so perfect! Thanks for sharing.
This looks scrumptious! My husband is obsessed with strawberry rhubarb pie so this will be a much easier Father’s Day substitute for this new mama! One question, he’s lactose intolerant. Is there a substitute for the buttermilk in the biscuits? Thanks!
Hey Alicia!! You can use almond milk or coconut milk instead of buttermilk. Please let me know if you have any other questions. Thanks!!
I made this cobbler on Sunday to take to a dinner at our friends’ house and everybody loved it, kids and grown-ups alike! The only adjustment I made was adding a little cornstarch to the fruit to thicken the juices a bit. The honey biscuits are sooo good. Thank you for the recipe!!!
So amazing! I love that everyone liked it!! Nice touch with the cornstarch! Thanks for making it Vera!