Strawberry Rhubarb Cobbler

I'm going to attempt to combine a strawberry rhubarb pie and a strawberry crumble cake, both from Mels Kitchen Cafe. The filling ingredients seem to be the same, so the only thing I'm going to change is putting the biscuit topping on the pie filling, I think. And then putting it in a 9x13 pan. We'll see how it goes...

Strawberry Rhubarb Filling

2 cups (about 455 grams) fresh strawberries, washed and dried really, really well. When cutting the strawberries, make sure they're about the size of small-medium strawberries. If the strawberries are too small, the filling will turn very jam-like while baking. 

2 3/4 to 3 cups (340-455g) sliced rhubarb about 1/4 inch thick, about 5-6 medium stalks

2/3 cup (141g) granulated sugar

3T cornstarch

Biscuit Topping

2 cups (284g) gluten free flour

1/2 cup (106g) granulated sugar

1 1/2t baking soda

1/4t salt

10T cold butter, cut into pieces

3/4 cup buttermilk (3/4 cup milk plus 3/4T vinegar. Mix them together and let sit for 5 minutes before adding to recipe.)

1-2t sugar for sprinkling

Preheat the oven to 400 degrees. Place and oven rack in the center of the oven.

Lightly grease a 9x13 dish.

In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred. Spread evenly into the prepared pan.

For the biscuits, in a medium bowl (can use the same bowl as the filling, just wipe it dry first!), whisk together the flour, sugar, baking powder, soda, and salt. Add the butter pieces and cut them into the flour mixture using a pastry blender, two knives, or your fingers, until the butter is in pea-size or slightly smaller pieces. If desired, you can mix the dough and butter in a food processor, making sure to not overwork it, or they'll come out tough and dry. 

Stir in the buttermilk until the dough is just combined; don't overmix! It will be a bit lumpy and it's ok if there are a few dry streaks here and there. 

Scoop out the biscuit topping in 12 or so even spoonfuls, press each portion into a somewhat flat ball and space them evenly over the top of the filling (if your dough is too sticky to press, just drop it directly onto the filling). Sprinkle the sugar over the top of the biscuits. 

Bake the cobbler for 20-25 minutes until the biscuits are golden on top and the filling is bubbling. To test the doneness of the biscuits, use a knife to gently lift a biscuit up and just slightly away from the filling--if there is dough underneath, continue baking for 2-3 minute increments until the biscuits are completely cooked through.

Let the cobbler rest for 10-15 minutes. Serve warm or at room temperature -- it's even more delicious with a scoop of vanilla ice cream!