Strawberry Rhubarb Cobbler
Yield: 8
This easy, sweet-tart Strawberry Rhubarb Cobbler recipe features a jammy filling of fresh rhubarb and strawberries. Topped with a tender, biscuit-like dough, it's the perfect spring and summer dessert!
Ingredients
Strawberry Rhubarb Filling
- 6 cups chopped (½" pieces) rhubarb (I recommend using stalks that are bright to deep red in color, about ¾" thick.)
- 2 cups chopped (½" pieces) strawberries
- 1 tablespoon fresh lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
Cobbler Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus 1 tablespoon to sprinkle over the top
- 2 teaspoons baking powder
- ½ teaspoon Morton kosher salt
- ¾ cup cold unsalted butter, cut into cubes
- 1 tablespoon pure vanilla extract
- ⅓ cup hot water (just use very hot water from the faucet, do not boil the water)
Instructions
- Preheat oven to 350°F.
Strawberry Rhubarb Filling
- In a large bowl, stir together rhubarb, strawberries, lemon juice. Add sugar and stir to combine. Then sprinkle cornstarch over the top and stir to combine again.
- Transfer filling mixture, along with any accumulated juices, to a 9" x 13" baking dish. Spread into an even layer. Set aside.
Cobbler Topping
- In a large bowl, whisk flour, 1 cup of the sugar, baking powder, and salt. Add cold, cubed butter and use a rigid pastry cutter to cut the butter into the dry ingredients until you have pea-sized crumbs.
- Add hot water to a liquid measuring cup, then add the vanilla to the measuring cup. Drizzle this over the cobbler mixture. Then use a wooden spoon to very quickly fold it together. It's important to not overmix or press this into a smooth dough - you want to have some of the dry flour mixture still showing through, so it looks a bit shaggy and you can still see lumps of butter. It should be moist and "clumpy".
- Dollop the cobbler topping over the strawberry rhubarb filling in an even layer, leaving 1" of strawberry rhubarb filling exposed around the edge. Do not press or spread the cobbler topping - the top should have a rough appearance.
- Sprinkle remaining tablespoon of sugar evenly over the cobbler topping.
Bake
- Bake for 60-65 minutes, or until the filling is thickened and bubbling at the edges and the cobbler topping is golden. Remove from oven to a cooling rack and let rest for at least 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
Nutrition Information:
Serving: 1 Calories: 510kcal Carbohydrates: 85g Protein: 4g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 46mg Sodium: 260mg Potassium: 363mg Fiber: 3g Sugar: 53g Vitamin A: 630IU Vitamin C: 29mg Calcium: 154mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.