Description
A classic Strawberry Rhubarb Cobbler with a buttery, tender topping. The perfect balance of tart and sweet!
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
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 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 cubes
- 3/4 cup milk (or buttermilk for a tangier flavor)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar, for sprinkling
- 2 tablespoons milk or cream, for brushing
Instructions
- Prepare the Filling: In a large bowl, gently combine the rhubarb and strawberries.
- Sprinkle the granulated sugar and all-purpose flour over the fruit mixture.
- Pour in the lemon juice and vanilla extract. If using cinnamon, add it now along with a pinch of salt.
- Gently toss all the ingredients together until the fruit is evenly coated. Be careful not to mash the strawberries.
- Pour the fruit mixture into a 9×13 inch baking dish. Make sure the fruit is evenly distributed in the dish.
- Make the Cobbler Topping: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together the milk (or buttermilk) and vanilla extract.
- Pour the milk mixture into the flour mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. The dough should be slightly sticky.
- Assemble and Bake: Drop spoonfuls of the cobbler topping evenly over the fruit filling.
- Brush the top of the cobbler topping with milk or cream.
- Sprinkle the top of the cobbler with the remaining 2 tablespoons of granulated sugar.
- Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the topping is golden brown and the fruit filling is bubbling. If the topping starts to brown too quickly, you can tent it with foil.
- Let the cobbler cool for at least 15-20 minutes before serving.
Notes
- Adjust the sugar in the filling to taste based on the tartness of the rhubarb.
- Frozen fruit can be used, but thaw slightly and drain excess liquid. You may need to add a bit more flour to the filling.
- Feel free to add other fruits like blueberries, raspberries, or blackberries.
- Experiment with spices like ginger, nutmeg, or cardamom.
- Add chopped nuts to the topping for added flavor and texture.
- Lemon zest in the topping adds a bright, citrusy flavor.
- Buttermilk in the topping adds a slight tang.
- Use a gluten-free all-purpose flour blend to make this cobbler gluten-free.
- For individual servings, bake in ramekins and reduce baking time.
- If the topping is too dry, add milk. If too wet, add flour.
- If the filling is too runny, add cornstarch or tapioca starch.
- Prep Time: 25 minutes
- Cook Time: 45-55 minutes