My kids get to enjoy this just as much as I used to now. I’m so happy that I found this recipe that I can share with them. We never eat ours without ice cream because, well, it’s just not the same. You can take it or leave it though. It’s definitely not the healthiest dessert on the planet, so I say you might as well just go all out and be done with it. Don’t worry about leftovers, because there won’t be any! Check out what they are saying about this recipe over at Half Baked Harvest:
“This rhubarb cobbler sounds delish and I completely agree that it’s perfect for Spring!”
If you find rhubarb in season, don’t waste it! Make this yummy treat right away.
3 cups fresh or frozen strawberries halved or quartered
2 cups diced rhubarb about 2 stalks
1/2 cup coconut sugar may sub Domino brown sugar or granulated sugar
zest of 1 lemon
2 teaspoons vanilla
teaspoon pinch of sea salt about 1/4
1/4 cup honey
2 tablespoons salted butter melted
Cool Whip whipped cream for serving
2 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking powder
8 tablespoons cold salted butted cubed, or unsalted with a pinch of salt
1/2 cup buttermilk
1/4 cup honey
coarse 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!
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Quick Tip: Use your own favorite biscuit recipe.
Thanks again to Half Baked Harvest for this super yummy recipe.