Description
A sweet-tart strawberry rhubarb filling topped with a golden, buttery biscuit crust the perfect spring and summer dessert.
Ingredients
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