Strawberry Rhubarb Cobbler with Cornmeal Biscuit To

Name: Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 2 tablespoons all purpose flour; 1/8 teaspoon ground cloves; 2 12-ounce baskets strawberries, hulled, halved; 1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb; 1 cup all purpose flour; 1/3 cup sugar; 1/4 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon baking soda; Pinch of salt; 3 tablespoons chilled unsalted butter, diced; 1/2 cup low-fat buttermilk

Servings: persons

1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

1
Preheat oven to 400F.
2
Mix sugar, flour and cloves in large bowl.
3
Add strawberries and rhubarb and toss to coat with sugar mixture.
4
Transfer filling to 10-inch-diameter glass pie dish.
5
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl.
6
Add butter and rub in with fingertips until mixture resembles coarse meal.
7
Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix).
8
Spoon topping evenly over filling.
9
Bake until topping is golden brown and filling is tender, about 25 minutes.
10
Serve warm or at room temperature.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sugar, 2 tablespoons all purpose flour, 1/8 teaspoon ground cloves, 2 12-ounce baskets strawberries, hulled, halved, and more.

Yes, Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions