Craving springtime? Make this Strawberry Rhubarb Cobbler with Pecan Biscuits with Birthday Cake Ice Cream to savor the season!
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Hi. How is everyone doing out there? Weird times, huh? Before I get into anything else, I just want to say again and again that I hope you are staying safe and sane where ever you are. Things are changing so fast but it feels like the perfect time to turn to baking for comfort. I’ve been utilizing delivery services to have my groceries delivered (limiting it to once a week to keep from overwhelming the system) so I can continue to fill my days with distraction baking and find joy in delicious homemade goodies.
If you, like me, are baking your way through your this situation, I’m here to suggest you add the groceries for this Strawberry Rhubarb Cobbler with Pecan Biscuits with Birthday Cake Ice Cream to your next grocery list! It’s the perfect reminder that spring and sunny times are ahead and the buttery biscuits are a delightful contrast to the sweet filling.
I serve this topped with Hudsonville’s Dairy Free Birthday Cake ice cream because there is no better way to take your dessert to the next level than serving it à la mode! It also has a coconut base and is colored with natural flavors (like spirulina which helps it get that bright blue color). I also love the contrast of birthday cake flavor against the bright flavors of roasted fruit.
To make the entire dessert dairy-free (and vegan!), make sure to use a vegan butter (my go-to is ‘Earth Balance’) and a non-dairy milk such as coconut. Also, depending on what spring produce is looking like in your area right now, feel free to swap in frozen fruit when necessary. Since frozen fruit is usually picked during peak season, I don’t mind turning to it when the fruit in the produce section is looking lackluster.
- 3 cups chopped strawberries (fresh or frozen)
- 3 cups chopped rhubarb
- 1/4 cup freshly squeezed orange juice
- zest of 1 orange
- 1 cup sugar
- 1 Tbsp cornstarch
- 1/4 cup chopped pecans
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 8 Tbsp vegan or regular unsalted butter cold and cut into 1 inch pieces + more for greasing the pan
- 2/3 cup milk (whole milk or unsweetened non-dairy milk)
- 1 pint Hudsonville's Dairy-Free Birthday Cake Ice Cream
- 1/4 cup chopped pecans
Preheat oven to 375 degrees and grease a 9 inch baking pan.
In a medium mixing bowl, fold together the strawberries and rhubarb. Add in orange juice, orange zest, sugar, and cornstarch and mix until combined. Transfer to prepared baking pan and set aside.
In another mixing bowl (or clean out the one you just used), whisk together the chopped pecans, flour, baking powder, and salt. Add the butter and use cleans hands or a fork to work the butter into the flour mixture until all the butter pieces are pea sized. Drizzle in the milk and mix just until a dough forms.
Scoop the dough over the strawberry rhubarb mixture so that you end up with 7 large biscuits evenly arranged on the top (it's okay if some of the strawberry rhubarb mixture is still showing).
Place the prepared pan onto a baking sheet (to avoid any bubbling over from falling to the bottom of the oven) and transfer to the oven to bake. Bake for 45-55 minutes or until the biscuits are browned and the filling is bubbly.
Remove from oven and let cool for 10 minutes before serving with Hudsonville's Dairy Free Birthday cake and more toasted pecans.