Description
Sweet summer memories bloom in this Strawberry Rhubarb Cobbler that brings together tangy rhubarb and juicy strawberries under a golden, buttery crust. Warm from the oven and topped with vanilla ice cream, this dessert delivers pure comfort that connects friends and family around the table.
Ingredients
Scale
Primary Ingredients:
- 4 cups strawberries
- 24 cups rhubarb
- 1 cup all-purpose flour
Sweeteners and Binding Ingredients:
- 341 cup granulated sugar
- 12 tablespoons sugar
- 23 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Liquid and Binding Ingredients:
- 1412 cup milk
- 1412 cup buttermilk
- 1 large egg
- 6 tablespoons cold butter
- 112 teaspoons baking powder
- 1412 teaspoon salt
Instructions
- Gather 4 cups fresh strawberries and 2 cups rhubarb, chopping them into bite-sized pieces. Prepare a 9×9-inch ceramic baking dish by generously coating it with unsalted butter.
- Combine strawberries and rhubarb in a large mixing bowl. Sprinkle ¾ cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon citrus zest over the fruit. Gently toss until everything is evenly coated. Allow the mixture to rest for 15 minutes, letting the fruit release its natural juices.
- Create the cobbler topping by mixing 1 cup all-purpose flour, 2 tablespoons sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a separate bowl. Add 6 tablespoons cold diced butter and work it into the dry ingredients using your fingertips until the texture resembles coarse breadcrumbs.
- Whisk ½ cup milk and 1 large egg together, then pour into the flour mixture. Stir gently until just combined, being careful not to overmix the batter.
- Transfer the macerated fruit into the prepared baking dish, spreading it evenly. Drop spoonfuls of the cobbler topping across the surface, leaving some fruit exposed. Sprinkle an optional teaspoon of sugar on top for added crunch.
- Place the dish in a preheated oven at 350°F (175°C). Bake for 40-45 minutes until the topping turns golden brown and the fruit bubbles around the edges.
- Remove from the oven and let the cobbler cool for 15 minutes. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.
Notes
- Fresh rhubarb and strawberries should be firm and bright, with no soft spots or mold for the best flavor and texture.
- Let the fruit macerate to release juices and intensify sweetness, but don’t let it sit too long or it will become too watery.
- Cold butter is crucial for a flaky, tender cobbler topping – work quickly and keep ingredients chilled.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and check that your baking powder is gluten-free.
- Prep Time: 20-30 min
- Cook Time: 35-50 min
- Category: Cobbler
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg