This cobbler has a nice mix of sweet and sour flavours. The scrumptious sweet biscuit topping will have you coming back for seconds (or thirds!)
3 large rhubarb stalks, thinly sliced
1 pound strawberries, hulled and sliced
1/2 cup sugar
1 tablespoons lemon juice
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1/4 cup butter
1/2 cup buttermilk
1 teaspoon vanilla
Preheat oven to 350° F.
To prepare the filling, place the rhubarb and strawberries into a 9 x 13-inch casserole dish. Mix in sugar and lemon juice.
In a mixing bowl, combine flour, sugar, baking powder and salt. Cut butter into the flour mixture using your fingertips until crumbly and pea-sized pieces of butter remain. Add buttermilk and vanilla. With a fork, stir until all is combined. Drop blobs of dough on top of fruit and bake for 45 minutes.