Strawberry Rhubarb Cobbler
User Reviews
5
Strawberry Rhubarb Cobbler
Description
This cobbler begins by chopping fresh strawberries and rhubarb into bite-sized pieces, then tossing them with a mix of sugar, cornstarch, and freshly squeezed lemon juice to balance sweetness and thickening. The sugared fruit is spread into a buttered baking dish. The topping is made from flour, baking powder, sugar, butter, and egg, mixed to a soft dough that is dolloped over the fruit rather than spread evenly.
Baked at 350ºF, the topping develops a golden crust while the fruit cooks through and thickens. Serving the cobbler warm allows the fruit juices and tender topping to be enjoyed together. It can be served as a dessert or alongside breakfast items.
The cobbler stores well in the refrigerator and can be frozen, although texture may change upon thawing. Adjust the sugar content to taste to manage tartness from the rhubarb.
Ingredients
Fruit Filling:
- 8 oz rhubarb
- 8 oz strawberries (chopped)
- 1 tsp lemon juice (freshly squeezed)
- ⅔ cup sugar (add a little more if you like a sweeter flavor)
- 2 tsp cornstarch
Topping:
- 3 oz sugar
- 6 Tbsp butter (if using unsalted, add a pinch of salt to the flour)
- 1 egg (beaten)
- 4 oz all-purpose flour
- 1 ½ tsp baking powder
Instructions
- Preheat oven to 350º F (180º C).
- Butter the inside of a pie-dish, or similar sized baking dish
Prepare the Strawberries and Rhubarb:
- Wash and quarter the strawberries. Place in a bowl big enough for all the fruit.
- Wash the rhubarb stalks and chop into 1"(2.5 cm) pieces. Add to the chopped strawberry bowl.
- Stir the cornstarch into the sugar, then add it to the fruit along with the lemon juice, and toss gently.
- Place the sugared fruit into the buttered pie dish.
Make the Strawberry Rhubarb Cobbler Topping:
- Sift the flour and baking powder into a bowl so that they are evenly mixed.
- Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing.
- Drop large spoonfuls of the dough onto the filling in the pie dish.
- Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven. Allow the cobbler to cool slightly before serving.
Notes
- Use fresh strawberries and rhubarb chopped to uniform sizes for even cooking.
- Adjust sugar if a sweeter filling is desired to balance rhubarb's tartness.
- Butter the baking dish to prevent sticking and aid browning of the topping.
- Cobbler stores well refrigerated and may be frozen, though texture softens after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 scoop | |
| Calories | 345kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 211mg | 9% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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