Strawberry-Rhubarb Biscuit Cobbler

Name: Strawberry-Rhubarb Biscuit Cobbler
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 c. all-purpose flour, spooned and leveled; 2 tbsp. sugar; 1/2 tsp. kosher salt; 1/4 c. (1/2 stick) unsalted butter, cut into pieces; 1/4 c. whole milk; 1 large egg yolk; 2 tbsp. unsalted butter, cut into pieces, plus more for pan; 4 c. halved strawberries; 2 c. sliced fresh or frozen rhubarb; 1/2 c. sugar; 1/4 c. all-purpose flour; 3 tbsp. chopped fresh mint; 2 tsp. pure vanilla extract; 1/4 tsp. kosher salt; Biscuit Cobbler Crust; Vanilla ice cream, for serving

This dessert is spring in a baking dish.

By Charlyne MattoxPublished: Mar 4, 2026

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fruit cobbler with biscuits served in a bowl alongside a scoop of ice cream

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Strawberries and rhubarb are a classic for a reason: sweet, jammy berries meet bright, tangy rhubarb for a filling that bubbles into glossy perfection in the oven. This one is topped with buttery biscuit rounds and is served warm with scoops of vanilla ice cream.

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Ingredients

For the Biscuit Cobbler Crust

1 1/2 cups all-purpose flour, spooned and leveled
2 Tbsp. sugar
1/2 tsp. kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup whole milk
1 large egg yolk

For the Cobbler

2 Tbsp. unsalted butter, cut into pieces, plus more for pan
4 cups halved strawberries
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup all-purpose flour
3 Tbsp. chopped fresh mint
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
Biscuit Cobbler Crust
Vanilla ice cream, for serving

Directions

1. Step 1Make the Biscuit Cobbler Crust: Stir together flour, sugar, and salt in a bowl. Cut butter into flour mixture with 2 forks or a pastry blender until mixture resembles coarse meal.
2. Step 2Whisk together milk and egg yolk in a separate bowl. Add to flour mixture and stir with a fork until crumbly. Transfer to a work surface and knead until dough comes together, 3 to 4 times; pat to ½ inch thick and cut into rounds
3. Step 3Make the Cobbler: Preheat oven to 425°F. Lightly butter an 8-by-8-inch baking pan. Stir together butter, strawberries, rhubarb, sugar, flour, mint, vanilla, and salt in a bowl; transfer to prepared pan. Top with Biscuit Cobbler Crust.
4. Step 4Bake until biscuits are golden brown and mixture is bubbly, 40 to 45 minutes. Cool 10 minutes. Serve with vanilla ice cream