Description
Tangy and sweet Strawberry Rhubarb Cobbler with a golden, biscuit-like topping. A comforting and easy dessert perfect for any occasion.
Ingredients
Scale
- 6 cups fresh rhubarb, cut into 1-inch pieces
- 4 cups fresh strawberries, hulled and halved or quartered if large
- 1 cup granulated sugar (adjust to taste depending on rhubarb tartness)
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup milk (or buttermilk for a tangier flavor)
- 2 tablespoons granulated sugar, for sprinkling
- 2 tablespoons heavy cream or milk, for brushing (optional)
Instructions
- Prep the Fruit: Wash rhubarb and strawberries. Trim rhubarb ends and cut into 1-inch pieces. Hull and halve/quarter strawberries.
- Combine Filling Ingredients: In a large bowl, toss rhubarb, strawberries, sugar, flour, lemon juice, vanilla extract, cinnamon, and salt.
- (Optional) Let it Sit: Let the mixture sit for 15-20 minutes to draw out juices.
- Transfer to Baking Dish: Pour fruit mixture into a 9×13 inch baking dish.
- Combine Dry Topping Ingredients: In a separate bowl, whisk flour, sugar, baking powder, and salt.
- Cut in the Butter: Cut cold butter into dry ingredients until it resembles coarse crumbs.
- Add the Milk: Gradually add milk (or buttermilk), stirring until just combined. Do not overmix.
- Drop by Spoonfuls: Drop spoonfuls of topping evenly over the fruit filling.
- Add Finishing Touches: Sprinkle 2 tablespoons of sugar over the topping. Brush with cream/milk (optional).
- Preheat Oven: Preheat oven to 375°F (190°C).
- Bake: Bake for 45-55 minutes, or until topping is golden brown and filling is bubbly. Tent with foil if topping browns too quickly.
- Cool Slightly: Let cool for 15-20 minutes before serving.
Notes
- Adjust sugar in filling based on rhubarb tartness.
- Serve warm with vanilla ice cream, whipped cream, crème fraîche, or custard sauce.
- Add other fruits like blueberries, raspberries, or peaches to the filling.
- Experiment with different extracts like almond or orange.
- Use gluten-free flour blend for a gluten-free version.
- Prepare filling and topping ahead of time and store separately in the refrigerator.
- Baked cobbler can be frozen for 2-3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 minutes
- Cook Time: 45 minutes