Strawberry Rhubarb Cobbler
User Reviews
5
Strawberry Rhubarb Cobbler
Description
This dessert starts by mixing chopped rhubarb and strawberries with lemon juice and sugar, then thickening the mixture with cornstarch to ensure a juicy but set filling. The fruit mixture is spread evenly in a baking dish to create a bright, tangy base with natural juices enhanced by sugar.
The topping is made by combining all-purpose flour, sugar, baking powder, and salt, then cutting in cold unsalted butter to form pea-sized crumbs. Hot water mixed with vanilla is added carefully and folded in just enough to bring the dough together while leaving a clumpy, shaggy texture. This approach prevents overworking, allowing the topping to bake into tender clumps with a flaky, crumbly quality.
Small dollops of the topping are spread over the filling, exposing some of the fruit beneath, and baked in a moderate oven at 350°F. The resulting cobbler is fragrant, with pockets of buttery dough interspersed with luscious, tangy fruit, creating complementary textures and flavors. Serve warm, optionally with cream or ice cream to mellow the tartness.
Ingredients
Strawberry Rhubarb Filling
- 6 cups rhubarb I recommend using stalks that are bright to deep red in color, about ¾" thick, chopped in ½ inch pieces
- 2 cups strawberry chopped in ½ inch pieces
- 1 tablespoon lemon juice fresh
- 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 kosher salt Morton brand
- ¾ cup butter cut into cubes, cold unsalted
- 1 tablespoon vanilla extract pure
- ⅓ cup water just use very hot water from the faucet, do not boil the water, hot
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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 510kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 260mg | 11% |
| Potassium | 363mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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