Description
This Strawberry Rhubarb Cobbler is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a tender, buttery biscuit-like crust. Perfectly baked to golden perfection, this cobbler offers a warm, comforting treat for any occasion.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- ¾ cup granulated sugar
Batter
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¾ cup granulated sugar (divided, ¾ cup total with filling)
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to ensure the cobbler does not stick during baking.
- Prepare Fruit Mixture: In a bowl, combine the sliced strawberries, chopped rhubarb, and ¾ cup sugar. Allow this mixture to sit for 15 minutes so the fruit releases juices and the sugar dissolves, enhancing the flavor.
- Make Batter Dry Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and remaining sugar. Then cut in the cold, cubed unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Milk: Stir the ¾ cup whole milk into the dry mixture just until combined, being careful not to overmix to keep the batter light and tender.
- Assemble Cobbler: Pour the fruit mixture into the prepared baking dish. Drop spoonfuls of the batter evenly over the fruit to create a biscuit-like topping.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbly and cooked through. Remove from oven and let cool slightly before serving.
Notes
- For a less sweet cobbler, reduce sugar by 1/4 cup in the fruit mixture.
- Allowing the fruit to sit with sugar helps develop natural juices for a saucier filling.
- Cold butter cut into flour ensures a flaky, tender topping.
- Serve warm with vanilla ice cream or whipped cream for an extra special dessert.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
