Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Cobbler recipe. A classic summer dessert that is sure to impress your family and friends.
Ingredients
Scale
Fruit Filling:
- 4 cups rhubarb (chopped)
- 2 cups strawberries (hulled and halved)
- 1 cup granulated sugar (divided)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cobbler Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (cold, cut into cubes)
- 2/3 cup buttermilk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the fruit filling: In a large bowl, combine rhubarb, strawberries, 1/2 cup sugar, cornstarch, and vanilla extract. Spread the mixture in a greased 9×9-inch baking dish.
- Make the cobbler topping: In a separate bowl, mix flour, remaining 1/2 cup sugar, baking powder, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk to form a batter.
- Assemble and bake: Drop spoonfuls of batter over the fruit, leaving gaps. Sprinkle with coarse sugar. Bake for 35-40 minutes until golden and bubbly. Cool before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can use frozen strawberries and rhubarb without thawing, adjusting baking time.
- Adjust sugar based on rhubarb tartness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 27g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
