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Strawberry Rhubarb Cobbler with Honey Butter Biscuits.

Bake a warm Strawberry Rhubarb Cobbler with Honey Butter Biscuits for a crowd-ready, skillet dessert—sweet, tangy, and easy to share.

Ingredients

• 3 cups fresh or frozen strawberries (halved or quartered)

• 2 cups diced rhubarb (about 2 stalks)

• 1/2 cup coconut sugar (may sub 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)

• whipped cream (for serving)

• 2 cups 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))

Instructions

Step 1: Preheat and Prepare the Skillet

Preheat the oven to 375°F and lightly rub a 10–12 inch cast iron skillet with softened butter or use a light spray of oil so the fruit won't stick. Keep the skillet on the painted pine surface (not the stove) while you assemble everything nearby; this first action is about creating the correct, greased vessel that will contain the filling and biscuits so the final geometry is preserved.

Step 2: Toss the Fruit Filling

In the cast iron skillet combine the halved or quartered strawberries, diced rhubarb, coconut sugar, lemon zest, vanilla, and a small pinch of sea salt. Toss gently with a spoon until the sugar starts to dissolve and the fruit looks glossy and slightly macerated—bright red strawberries and pink rhubarb coated in a shimmering syrup. Leave the skillet on the surface as the filled base for the cobbler.

Step 3: Make the Honey-Buttermilk Biscuit Dough

In a large bowl whisk together the flour and baking powder until even, then cut the cold cubed butter into the flour until coarse crumbs remain. Whisk the buttermilk with honey and pour into the flour-butter mix, stirring just until combined; use your hands sparingly to bring the dough together so it remains tender and slightly shaggy. The dough should be soft, tacky, and studded with pea-sized butter pockets for flakiness.

Step 4: Shape and Arrange the Biscuits on the Fruit

Using a 1/4 cup scoop or by pressing and cutting rounds on parchment, shape the biscuits into rounds and gently nest them on top of the fruit in the skillet, spacing them so the fruit can bubble up between seams. Lightly sprinkle the biscuit tops with coarse sugar for sparkle. The assembled, unbaked cobbler — glossy fruit base with raw honey-buttermilk biscuit rounds — is the key visual milestone here.

Step 5: Bake Until Bubbling and Golden

Place the assembled skillet (still on the painted pine surface, not shown on an oven) and bake until the strawberries and rhubarb are actively bubbling and the biscuit tops are lightly golden, roughly 35–40 minutes. The finished texture should show syrupy, thickened fruit peeking between crisp-edged, craggy biscuit tops with caramelized sugar points.

Step 6: Make the Honey-Butter and Serve Warm

Stir melted butter with honey in a small bowl to make the finishing drizzle. Serve the cobbler warm from the skillet with a generous dollop of whipped cream and a glossy drizzle of honey-butter over the biscuits; the cream should melt slightly into the hot fruit. Bring the skillet back to the painted pine surface and present immediately.

Notes

• Use ripe, firm strawberries or slightly thaw frozen ones and drain excess liquid.
• Keep butter and ingredients cold for flaky biscuits.
• Reduce sugar slightly if you prefer a tarter filling.
• Toss very juicy fruit with 1 tablespoon cornstarch to thicken the filling.
• Reheat in a 350°F oven for 10-12 minutes to revive biscuit crispness.