Preheat oven to 180 degrees C. Place 8 large ramekins onto a baking tray.
Chop the biscuit dough into 5mm cubes and set aside. Mix the rhubarb with the sugar, cinnamon and lemon juice. Fill each of the ramekins half full with the rhubarb mixture.
Spoon the strawberry pie filling over the rhubarb. Arrange the cubed biscuit dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some biscuit dough left over.
Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.