Recipe: Strawberry Rhubarb Skillet Cobbler with Homemade Vanilla Bean Whipped Cream

June 7th 2012 / 3 minutes to read

After buying four quarts of strawberries and a bunch of rhubarb from the local farmer’s market last Saturday, I figured my husband would LOVE a cobbler (and I didn’t want to make a pie). Using our cast iron skillet helped caramelize the fruit, the biscuit topping helped absorb some of the extra juices, and the homemade vanilla bean whipped cream was the perfect topping!

Ingredients for the Fruit

  • 2 cups rhubarb – sliced
  • 3 cups strawberries – halved
  • 1 stick (1/2 cup) of unsalted butter
  • 1/4 cup light brown sugar
  • 2 tsp pure vanilla extra
  • pinch of salt (I use kosher salt)

Ingredients for the Biscuit Topping

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 cup buttermilk
  • 4 tsbp cold unsalted butter, cut into cubes
  • 1/4 cup light brown sugar
  • 2 tsp pure vanilla extract

Ingredients for the Vanilla Bean Whipped Cream

  • 4oz heavy whipping cream
  • 1 vanilla bean, split and scraped
  • up to 1/2 cup sugar (to taste)


Preheat your oven to 425 degrees.

Over a medium-high heat, warm up your large oven safe skillet (I use cast iron) for about 4-5 minutes. Add the stick of butter to your skillet, once that’s melted add in the rest of the fruit ingredients. Cook until the fruit is slightly tender, a good 6 minutes. During this time you can make the biscuit topping.

In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, and salt. Using your fingers (my preferred method) or a large fork, work the butter into the dry mixture until it looks a bit like clumpy sand, you don’t have to be super precise.

Stir in the vanilla and buttermilk just until the dry mix is moistened, you don’t want a tough biscuit crust!

Turn off the heat under the skillet and dollop on the dough on top of the fruit. Again, no need to be precise. It’s all going to be tasty no matter what! Sprinkle the top if you want with a bit of sugar, this is optional. Bake for 20 minutes at 425 degrees and the lower then heat to 375 for 10 additional minutes.

Let it cool for at least 30 minutes because it’ll be like molten lava otherwise.

During the cooling period you can make the vanilla bean whipped cream! In a bowl or a stand mixer, put in all of the vanilla bean whipped cream ingredients. Whip until it’s light and fluffy!

You could really take this recipe and use all sorts of fruit! I do this with stone fruits like peaches and plums, it can also work well in Autumn with those wonderful apples and pears! Enjoy!

This post is over a year old which means the content may be outdated or no longer accurate.

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This looks delish! My fathers favorite is strawberry rhubarb pie AND I know he would LOVE this. He’s diabetic … can I substitute and use splenda (except for the brown sugar)instead of sugar?

Reply to Amanda

YES! You can use splenda AND I believe they sell a brown sugar BLEND too.


This looks so yummy! My husband loves rhubarb, but I’ve never even had it before.

Reply to Amy

My husband LOVES rhubarb as well! I think this recipe works well because it’s not OVERLY rhubarby.


Sweet! Can’t wait to make it for my father. I didn’t know Splenda made a brown sugar blend!!! Though I’ve never had reason to look. I have the baking Splenda blend for when my mom comes out. I’ve used it in cookies and O never knew the difference… but if I would of told him I made it with Splenda he never would of tried it lol.

Reply to Amanda

LOL!!!! Here’s the link to the Splenda Brown Sugar blend so you know what to look for.

Mmmm. That looks really good. I never liked strawberry rhubarb pie, but this seems a little heavier and with the VB whipped cream, I bet it’s delicious. Now I’m hungry.

I can’t stand most pies because they are either too sweet or have that weird… syrup texture. Give this recipe a try, I think it’s a great alternative to strawberry rhubarb pie!

My husband looooves rhubarb, but I’ve never tried it and I’m a little too intimidated to bake with it. But this looks SO good! And my strawberries look so sad & pathetic compared to yours.

PS – Are you having issues with your feed? I subscribed a while ago but your posts are never showing in Google Reader. I just resubscribed though & it looks like it’s working now…

I think the strawberries REALLY help, I’m personally not fond of the texture (reminds me of celery and I’m not a huge fan of celery) but flavor wise it works very well!

I don’t believe I’ve had any feed issues? At the very least my subscriber count has remained steady!


I would leave a nice comment 1but im sick of you being awesome at everything. Seriously though looks great. I had a blueberry one of these at Joe’s Crab Shack the other day. The thing was the size of a large motor home and I ate almost the entire thing. SIgh. I’ll try to share when I make this one.

Reply to Veronica

I can’t help my perfection yo.


Ok, got some rhubarb today and the oven is on!

Reply to Brocc

Oh! Let me know how it turned out for you!


SO delicious! Right now I’m a huge fan of your recipes

Reply to Brocc

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