Description
Strawberry Rhubarb Cobbler is a comforting and fruity dessert made with sweet strawberries, tart rhubarb, and a golden biscuit-like topping. It’s best served warm with a scoop of ice cream.
Ingredients
For the Fruit Filling:
-
2 cups chopped rhubarb
-
2 cups chopped strawberries
-
¾ cup granulated sugar
-
1 tablespoon lemon juice
-
2 tablespoons cornstarch
For the Cobbler Topping:
-
1 cup all-purpose flour
-
¼ cup granulated sugar
-
1½ teaspoons baking powder
-
¼ teaspoon salt
-
½ cup unsalted butter, cold and cubed
-
½ cup whole milk
-
½ teaspoon vanilla extract
-
1 tablespoon coarse sugar (optional, for topping)
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
-
In a medium bowl, mix the rhubarb, strawberries, ¾ cup sugar, lemon juice, and cornstarch. Transfer to the prepared baking dish.
-
In another bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
-
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
-
Stir in the milk and vanilla extract just until a soft dough forms.
-
Drop spoonfuls of the dough evenly over the fruit mixture.
-
Sprinkle with coarse sugar, if using.
-
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
-
Let cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
Notes
-
You can use frozen fruit, but be sure to thaw and drain it first to prevent excess liquid.
-
Adjust the sugar based on the sweetness of your fruit.
-
Leftovers can be stored in the refrigerator and reheated gently before serving.