Strawberry and Rhubarb have always been the perfect pair! In our recipe, the Vanilla Bean Biscuits add a twist to this classic cobbler, with delicious results. Baked in cast iron, this rustic dessert allows the sweet, juicy, Oregon Strawberries to shine!
Strawberry-Rhubarb Cobbler with Vanilla Bean Biscuits
4 C hulled and halved fresh Oregon strawberries or whole frozen Oregon strawberries
2 C roughly chopped rhubarb
1 C sugar
⅓ C all-purpose flour
2 T unsalted butter, cut into small cubes
For Biscuit Topping
1¾ C all-purpose flour
4 T sugar, divided
1 T baking powder
½ t fine sea salt
6 T cold unsalted butter, cut into cubes
½ C plus 2 tablespoons milk, divided
2 t vanilla extract
Seeds scraped from 1 vanilla bean, optional
- Preheat oven to 400℉.
- In a 9″ to 10” cast iron skillet, toss together Oregon strawberries, rhubarb, sugar, and flour. Dot the fruit with butter.
- In a medium bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and the mixture is crumbly. Stir in ½ cup milk, vanilla extract, and vanilla bean seeds, if using. Stir just until combined.
- Drop large spoonfuls of biscuit dough on top of cobbler, brush with 2 tablespoons milk, and sprinkle with 1 tablespoon sugar. Bake cobbler until biscuits are golden brown and filling is thickened and bubbly, 40-45 minutes. Let cool 15 minutes before serving.