rhubarb cobbler

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.

Strawberry Rhubarb Cobbler with Honey Butter Biscuits.

strawberries (halved or quartered)

rhubarb (about 2 stalks)

coconut sugar (may sub brown sugar

lemon

vanilla

sea salt (about 1/4)

honey

butter

whipped cream (for serving)

all-purpose flour

baking powder

salted butted (cubed, or unsalted with a pinch of salt)

buttermilk

sugar (for sprinkling (optional))

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!

How sweet it is to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream,
it’s a dessert that delivers.

Berry jam and honey cobbler recipe

rhubarb, trimmed,

(600 grams) mixed frozen berries

(220 grams) caster sugar

allspice

runny honey

(50 grams) cornflour

Cream ice

(300 grams) self-raising flour, sifted

tsp baking powder

almond meal

caster sugar

cold unsalted butter, chopped

(125 milliliters) cold milk

Try this Italian strawberry and rhubarb cobbler, it's to die for! This super easy dessert is light on ingredients and easy to make, just add cream!

Strawberry and rhubarb cobbler

strawberries, hulled, halved

rhubarb,

(170 grams) brown sugar

21/2 tbs cornflour

vanilla bean, split, seeds scraped

orange

Pure (thin) cream, to serve

(450 grams) self-raising flour

thick Greek-style yoghurt

(80 grams) brown sugar

eggs

olive oil

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5348771529001-5977465262001

A delightfully easy summer dessert, this comforting Blueberry Rhubarb Cobbler features fresh blueberries and rhubarb, spiked with lemon and baked with a sweet, buttery topping!

Blueberry Rhubarb Cobbler

blueberries, (fresh

rhubarb

lemon juice

white granulated sugar

egg, (lightly beaten)

butter, (melted)

Preheat the oven to 375°F.

Place blueberries and chopped rhubarb in the bottom of a medium-sized baking dish (roughly 6x10). Squeeze the fresh lemon juice over the fruit.

In a medium bowl, mix together the flour, sugar, egg, and butter. The mixture should have a sandy texture. Top the fruit evenly with this mixture.

Bake the cobbler in the preheated oven for 30 minutes, or until hot and bubbly. The topping will be slightly golden.

Allow to cool slightly before serving with ice cream or fresh whipped cream.

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Top 4 rhubarb cobbler recipes from across the web

The most viewed rhubarb cobbler recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed rhubarb cobbler recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine