Strawberry Rhubarb Cobbler
User Reviews
5
Strawberry Rhubarb Cobbler
Description
The Strawberry Rhubarb Cobbler blends 4 cups of chopped rhubarb with 2 cups of chopped strawberries, sugar, and a thickener such as cornstarch or quick-cooking tapioca, creating a rich, fruity base. The topping is made by cutting cold butter into a dry mix of flour, sugar, baking powder, and salt, then stirred with hot water and vanilla to form a crumbly dough. Spread over the fruit in a baking dish, the cobbler bakes at 350°F for 40-45 minutes until the fruit bubbles through and the topping is golden. The texture contrasts the soft, juicy fruit with the tender, slightly crisp topping.
This cobbler can be served warm as a dessert, perfect for showcasing summer berries and rhubarb’s tartness. It pairs nicely with cream or ice cream if desired.
The fruit filling can be mixed up to three days in advance and refrigerated before adding the topping and baking. It can also be frozen before or after baking, with extended baking times if cooked from frozen. Store leftover cobbler covered at room temperature or in the fridge for up to four days.
Ingredients
Filling
- 4 cups rhubarb chopped
- 2 cups strawberries 1 quart, chopped
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch or quick-cooking tapioca
Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter cubed (12 Tablespoons, cold, salted
- 1 teaspoon vanilla extract
- 1/2 cup water boiling hot
Instructions
- Preheat oven to 350°F. Combine rhubarb, strawberries, 3/4 cup sugar, and cornstarch or tapioca. If using tapioca, let the filling sit for 15 minutes for the tapioca to absorb some of the juices of the fruit.
- Add the fruit mixture and any accumulated juices to a 9x13-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Add cold, cubed butter and use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs about the size of peas.
- Add the hot water and vanilla extract to the cobbler mixture, stirring just until it starts coming together. It's okay if some of the flour mixture is still shaggy and not completely incorporated.
- Sprinkle cobbler topping mixture over the fruit filling in the pan, spreading it out evenly to cover the top. It's okay if there are some gaps where the fruit is showing. Sprinkle with 2-3 teaspoons additional granulated sugar for a crunchy sweet finish, if desired.
- Bake for 40-45 minutes until golden brown on top and the fruit filling is bubbling around the edges. Cool for at least 15 minutes before enjoying with a scoop of ice cream.
Notes
- You can prepare the fruit filling up to three days before baking by storing it in the refrigerator.
- If you lack cornstarch or tapioca, use one-third cup all-purpose flour as a thickening substitute.
- Store leftover cobbler covered at room temperature or in the fridge for up to four days.
- Freezing is possible before or after baking; bake frozen cobbler with 15-20 extra minutes added to the baking time.
- For freezing after baking, dividing the cobbler into portions facilitates thawing and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 256mg | 11% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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