Description
A sweet-tart strawberry rhubarb filling topped with a golden, buttery biscuit crust the perfect spring and summer dessert.
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 3/4 cup sugar (adjust to taste)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup milk or buttermilk
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Toss to coat, then pour into a greased 9×9-inch baking dish.
- 3. In another bowl, whisk together the flour, sugar, baking powder, and salt.
- 4. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- 5. Stir in the milk just until combined. Do not overmix.
- 6. Drop spoonfuls of the topping dough over the fruit filling, leaving some gaps for steam to escape.
- 7. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
- 8. Let cool for at least 15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- You can adjust the sugar depending on the sweetness of your fruit.
- For a crispier topping, sprinkle with coarse sugar before baking.
- This cobbler can be made ahead and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: strawberry rhubarb cobbler, spring dessert, fruit cobbler