Strawberry Rhubarb Biscuit Skillet

Ingredients

• For the filling:
• 1 pound (453 grams) rhubarb (about 7 or 8 stalks), sliced crosswise into ¼-inch-thick pieces (about 5 ½ cups)
• 1 1/2 pounds (680 grams) strawberries, hulled and cut into quarters (about 5 ½ cups)
• 1 large lemon, juiced and zested (about ¼ cup juice and 1 ½ teaspoons zest)
• 1 cup (200 grams) light brown sugar, packed
• 1/3 cup (45 grams) cornstarch
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• For the topping:
• 2 1/4 cups (288 grams) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons granulated sugar
• 12 tablespoons (170 grams or 1 ½ sticks) cold unsalted butter
• 1 cup (237 milliliters) cold heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• Coarse sugar such as turbinado or sanding, for sprinkling

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