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Best Strawberry Rhubarb Cobbler, best biscuits, homemade dessert, homemade gelato, Fresh Strawberry cobbler, Berry biscuit cobbler, Strawberry cobbler, The best rhubarb cobbler, biscuits

Fresh Strawberry Rhubarb Biscuit Cobbler with Homemade Vanilla Bean Gelato

  • Author: Elena


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.




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


Preheat oven to 350 degree F.


  1. Mix brown sugar and cornstarch in a small bowl
  2. Toss all remaining ingredients in another bowl and add the brown sugar and cornstarch over the top and stir a few times
  3. Spray a 9×13 in baking dish or cast iron pan (baking dish can be slightly bigger or smaller) and place fruit mixture in dish


  1. Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you will have extra biscuits (freeze according to directions in biscuits post). Brush the tops with fresh cream and sprinkle with sugar. The biscuit dough may be refrigerated for up to one week in advance.
  2. 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.


This is the recipe I use for the gelato Sicilian Vanilla Bean Gelato from Food Nouveau