Strawberry & Rhubarb Cobbler

 

 

Strawberry & Rhubarb Cobbler Recipe

A Strawberry & Rhubarb Cobbler is a delightful dessert with a sweet and tart filling and a buttery, biscuit-like topping. Here’s how to make it from scratch!

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Ingredients

For the Filling:

• 3 cups fresh strawberries, hulled and sliced
• 3 cups fresh rhubarb, sliced into ½-inch pieces
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup all-purpose flour
• 1 cup granulated sugar (adjust to taste)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 cup buttermilk (or milk with a splash of vinegar if buttermilk isn’t available)

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.

2. Prepare the Filling:

   • In a large mixing bowl, combine the sliced strawberries, rhubarb, granulated sugar, and brown sugar.
   • Add cornstarch, lemon juice, and vanilla extract. Toss everything together gently until the fruit is evenly coated.
   • Pour the filling mixture into the prepared baking dish, spreading it out evenly.

3. Make the Topping:

   • In another mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   • Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
   • Gradually add the buttermilk, stirring gently until a soft dough forms. Be careful not to overmix.

4. Assemble the Cobbler:

   • Drop spoonfuls of the topping dough over the fruit filling in the baking dish. It doesn’t have to completely cover the filling; the fruit should peek through.

5. Bake:

   • Place the cobbler in the preheated oven and bake for 35-45 minutes, or until the filling is bubbly and the topping is golden brown.

6. Cool and Serve:

   • Allow the cobbler to cool for at least 15-20 minutes before serving. This will help the filling set.
   • Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

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Tips

• Choose ripe strawberries for the best flavor; the sweetness of the strawberries balances the tartness of the rhubarb.
• Adjust the sugar if your strawberries are very sweet or if you like a more tart dessert.
• Store leftovers in the refrigerator for up to 3 days and reheat before serving