Strawberry Rhubarb Cobbler (minus the rhubarb!)

Recently Chad asked me if I could make something strawberry rhubarb flavored so I started doing some research! I initially found a strawberry rhubarb crisp on A Farmgirl Dabbles which looks really yummy, but while I was on her website I came across her Strawberry Rhubarb Cobbler. It turns out that Brenda is a regular contributor to The Pioneer Woman’s website in the Ree’s Food & Friends section. I love watching The Pioneer Woman on the Food Network and everything I have ever tried from her is absolutely delicious! Growing up my Grandma made the best peach cobbler and I love anything Pioneer Woman so I was very excited to try this dessert!

One Southern Belle Strawberry Cobbler

It was a Sunday afternoon and both of the girls were sleeping when I came across this dessert. When I asked Chad what he thought of it he very quickly volunteered to run to the store and grab the ingredients! When he came back he had some bad news, turns out that the middle of February is not prime rhubarb season and our local Publix didn’t have any in stock. The produce guy told him that they should be getting some in mid to late April and to try back then.

The lack of rhubarb was not going to discourage me from making this cobbler! I decided that for the time being I would make a strawberry cobbler and circle back around to the recipe in the spring to add the rhubarb! In hindsight I should have doubled the amount of strawberries but I had already fed a bunch of them to Kennedy! Kennedy loves strawberries and wants to eat them at every meal! When you ask her how many she wants she always replies “Two” but she will ask for two strawberries multiple times during her meals!

One Southern Belle Strawberry Cobbler
One Southern Belle Strawberry Cobbler

This recipe is seriously so easy! I think the longest part is cutting up all the strawberries (and rhubarb) I was able to whip it up at the same time as I was cooking dinner and it was ready in time for dessert! I served it with Bryers Vanilla ice cream and the contrast of the warm cobbler and cold ice cream was just the best! I am very excited to try this recipe again once the rhubarb is in season! I also think it will be great with blackberries or peaches or any other kind of cobbler!

Source: The Pioneer Woman


For the Filling:

1 1/2 lbs rhubarb sliced into 1/2 inch pieces

1 lb strawberries, hulled and quartered

3/4 cup sugar

2 tablespoons cornstarch

2 tablespoons instant tapioca

1 tablespoon freshly squeezed orange juice

1 teaspoon orange zest

For the Dough:

1 cup all purpose flour

3 tablespoons packed brown sugar

2 teaspoons baking powder

1/4 teaspoon kosher salt

3 tablespoons unsalted butter, chilled and diced

1/3 cup milk

2 tablespoons sugar


Preheat oven to 375 degrees

For the Filling:

In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice and orange zest. Let stand for 15 minutes, stirring every 5 minutes.

For the Dough:

In a large bowl, which together flour, brown sugar, baking powder and salt. With a rigid pastry blender or fork, cut butter into dry mixture until incorporated and crumble. Drizzle milk evenly over the top of the mixture and stir together just until evenly moistened. Do not over-mix the dough, it will be thick.

To assemble:

Transfer filling mixture to a greased baking dish. Using a spoon, drop dough on top of filling in 8 even dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.

Bake uncovered for about 40 minutes, until biscuits are browned and filling juiced are thickened and bubbling nicely. Remove from oven to cooling rack. Let cool for about 30 minutes before serving.

Serve with vanilla ice cream or whipped cream!

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