Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts. I hope you enjoy this around a table full of laughter and love, or, sitting in a cozy spot indulging in a big bowl of this fresh and fruity summer delight.
Made with Amore,
STRAWBERRY RHUBARB MIXTURE
1 cup rhubarb, roughly chopped
2 cups strawberries, sliced into halves / quarters
1/3 cup brown sugar
3 tbsp fresh orange juice
1 tbsp cornstarch
3 cups all purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup cold butter, cubed
1 cup buttermilk
1 tsp fresh lemon zest
2 tsp pure vanilla extract
A little fresh cream to brush over the biscuits before baking.
Preheat oven to 350 degree F.
STRAWBERRY RHUBARB MIXTURE
1. Mix brown sugar and cornstarch in a small bowl.
2. Toss all remaining ingredients in another bowl
3. Spray a 9x13 in baking dish (baking dish can be slightly bigger or smaller) and place fruit mixture
BUTTERMILK BISCUIT DOUGH
-In a small mixing bowl, combine buttermilk, egg, vanilla, and lemon zest. Set in the fridge until ready to use.
-Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.
-Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
-Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
-Turn the ragged dough out onto a cool lightly flour work surface and dust with flour. Gently shape the dough into a rough rectangle and fold the right half of the dough over onto the left half; repeat this process 2 more times.
-Dust the top of your dough with a bit more flour and gently roll pat into a 1 1/2 inch thick disk. Use a biscuit cutter or the rim of a glass to cut out your 9 shortcakes.
-Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you may have a few left over depending on pan. Optional: Brush the tops with fresh cream and sprinkle with sugar.
* biscuit dough may be refrigerated for up to one day
-Bake the cobbler for 35 to 45 minutes, until it’s golden and cooked through (tent with tinfoil 20 minutes into cooking). To make sure it’s done I pull it out and check the underside of the biscuits. If they aren’t doughy it’s done!
Serve immediately with vanilla ice cream.
Recipe adapted from The Sweet and Simple Kitchen