A warm and comforting dessert featuring sweet strawberries and tart rhubarb, topped with a buttery, biscuit-like crust that crisps up beautifully.

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Preheat oven to 375°F (190°C). Grease a 9-inch round or square baking dish.
For the filling: In a large bowl, combine the strawberries, rhubarb, 3/4 cup sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Toss until the fruit is well coated. Pour the mixture into the prepared baking dish.
For the topping: In a medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Slowly add the buttermilk and stir just until the dough comes together. It will be slightly sticky.
Drop spoonfuls of the biscuit dough over the fruit mixture, covering most of the fruit but leaving some gaps for the filling to show through.
Brush the top of the dough with a beaten egg for a golden finish (optional).
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let the cobbler cool for about 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

For a sweeter cobbler, you can adjust the amount of sugar in the filling to taste, depending on the tartness of your rhubarb.
This dessert can be served warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.
If you don’t have buttermilk, you can substitute it with milk and a tablespoon of lemon juice or vinegar.