Strawberry Rhubarb Cobbler

Name: Strawberry Rhubarb Cobbler
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 1/2 cups chopped rhubarb; 1 1/2 cups strawberries; 1/2 cup granulated sugar; 1 tablespoon corn starch; 1 teaspoon orange zest; 2 tablespoons granulated sugar; 1 cup all-purpose flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup butter; 1/4 cup milk or buttermilk; 1 large egg; 1/2 teaspoon vanilla extract; turbinado sugar

User Reviews

4.5

99 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Cuisine
Vegetarian

Strawberry Rhubarb Cobbler

Iris Warren

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This easy strawberry rhubarb cobbler makes a great spring dessert!

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Ingredients

For the filling:

4 1/2 cups chopped rhubarb
1 1/2 cups strawberries hulled and sliced
1/2 cup granulated sugar
1 tablespoon corn starch
1 teaspoon orange zest

For the cobbler crust:

2 tablespoons granulated sugar
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk or buttermilk
1 large egg lightly beaten
1/2 teaspoon vanilla extract
turbinado sugar for sprinkling

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Instructions

Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices.
In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.
Pour strawberries and rhubarb into a 2-quart casserole dish or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream.