Strawberry Rhubarb Cobbler

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings

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

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a medium bowl, mix the rhubarb, strawberries, ¾ cup sugar, lemon juice, and cornstarch. Transfer to the prepared baking dish.
3. In another bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
4. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
5. Stir in the milk and vanilla extract just until a soft dough forms.
6. Drop spoonfuls of the dough evenly over the fruit mixture.
7. Sprinkle with coarse sugar, if using.
8. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
9. 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.

Nutrition (per serving)

Calories: 280
Carbohydrates: 42g
Sugar: 23g
Fiber: 3g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 130mg

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