Forth of July Strawberry Rhubarb Cobbler

Fourth of July Strawberry Rhubarb Cobbler


Biscuit Dough

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 stick +2 ½ tablespoons (10 ½ tablespoons) unsalted butter, cut into small cubes
  • 1 ¼ cups buttermilk well shaken
  • 1-2 tablespoons buttermilk for brushing over dough
  • Granulated sugar for sprinkling
  • Honey for brushing
  • Red and blue sugar for coating biscuits
  • Melted white chocolate for brushing
  • Confectioners’ sugar for dusting the rectangular biscuits

Strawberry Rhubarb Cobbler Filling

  • 6 cups rhubarb cut into small slices
  • 4 cups strawberries chopped
  • 1 cup +2 tablespoons granulated sugar
  • 4 ½ tablespoons cornstarch


Make the Biscuit Dough

  • Preheat the oven to 425° Fahrenheit.
  • In a large mixing bowl, using a pastry blender, combine the flour, granulated sugar, baking powder, baking soda and salt.
  • Add the butter and using the pastry blender, cut the butter into small, pea-sized pieces.
  • Put the pastry blender down. Add the buttermilk to the flour and butter mixture and using a large spoon, combine together into a rough dough.
  • Place the dough onto a floured work surface. Using a rolling pin, roll out the dough to a rectangle approximately ½- ¾ inch thickness.
  • Using a small, star-shaped cookie cutter, cut out at least 8-10 stars (there will be extra, use the best ones). Place the stars at least 1 inch apart on a parchment lined sheet pan.
  • Using a pizza cutter, cut out approximately 6 rectangular strips (10 inches long and approximately ½ inch wide).
  • Using a pizza cutter, cut out approximately 5 rectangular strips (5 inches long and approximately ½ inch wide).
  • Place strips on the parchment lined sheet pan with the stars, spacing approximately 1-2 inches apart.
  • Use the remainder of the dough as you wish to make biscuits. Place these biscuits on a separate parchment lined sheet pan.
  • Using a pastry brush, brush the rectangular pieces with the buttermilk and sprinkle with granulated sugar.
  • Bake the stars and rectangles for approximately 10-15 minutes or until nice and brown.
  • If the rectangular biscuits have spread too wide, use a pizza wheel or long sharp knife and cut them lengthwise to make them narrower.
  • Allow to cool.
  • Dust the rectangular pieces with confectioners’ sugar.
  • Using a clean pastry brush, coat the tops of half the stars with some honey. Place the red and blue sugars into 2 separate bowls.
  • Dip 4 of the honey coated stars, honey side down, into the sugars creating 2 of each color. After dipping, place each star back onto the sheet pan, sugar side up.
  • In a double boiler, a small amount of white chocolate. Using a pastry brush or an offset spatula, coat the top of 2 stars with white chocolate. Set them back on the sheet pan, chocolate side up, to dry.

Make Strawberry Rhubarb Cobbler Filling

  • Preheat the oven to 350° Fahrenheit.
  • In a large mixing bowl, combine rhubarb, strawberries, sugar and cornstarch. Blend well.
  • Spray a 13 x 9” rectangular baking pan with nonstick cooking spray (if your pan is a little bit smaller, that is fine).
  • Bake the filling for 40-45 minutes or until the fruit is bubbling. Stir the fruit 2-3 times during baking. If the fruit is not bubbling yet, raise the temperature of your oven to 425° Fahrenheit. Continue baking 5 to 10 minutes or until the fruit bubbles and is tender. Remove from oven.


  • Take 3 or 4 of the large rectangular biscuit pieces and lay them lengthwise at the bottom of the long side of the pan with the filling, spacing them approximately ¼ inch apart. Take 3 or 4 of the smaller rectangular pieces and place them above and to the right of the large rectangular pieces. This should form the stripes of the American flag.
  • Take 6 of the stars (2 of each color) and place them in the upper left-hand corner of the pan.
  • Scoop out the cobbler after presentation and serve with vanilla ice cream or whipped cream.


Makes 1 13 x 9” pan