Serve this delicious strawberry rhubarb cobbler for Memorial Day weekend and your guests will be very happy! It’s rhubarb season and this cobbler is the first thing that I made with my rhubarb.
I was torn between making cobbler or crisp for a strawberry rhubarb dessert and when I saw this cobbler recipe on the King Arthur Baking Company website, I decided to give it a try. It was a great choice.
If you are wondering what the difference is between a cobbler and a crisp, it’s the topping. Both have a sweet fruit bottom. Cobbler topping is a little like a sweet buttery cake that is crisp on the top. On the other hand, crisp topping is a looser mix of oats, flour, sugar, butter and sometimes nuts. Both dessert types are very good.
This recipe makes about 8 servings.
Tip
I made one change to the recipe, substituting flour for the recommended quick-cooking tapioca or cornstarch in the filling. If you prefer tapioca or cornstarch, replace the flour with the equivalent amount of one or the other.
Ingredients
You’ll need the following ingredients to make this strawberry rhubarb cobbler.
For the fruit mixture, you need these ingredients.
- 4 cups rhubarb, sliced into 1/2-inch pieces
- 1 quart (about 4 cups) strawberries, washed, patted dry and sliced
- 1 cup granulated sugar
- 3 tablespoons flour
For the cobbler topping, you need these ingredients.
- 2 cups flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1/4 cup of milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 – 2 tablespoons coarse golden sugar (such as caster, demerara or turbinado)
Directions
Preheat the oven to 350 degrees.
Butter a 9 x 13 baking pan.
Add the rhubarb and strawberries to a medium size mixing bowl. Add one cup of sugar and stir everything together. Sprinkle a tablespoon of flour over the fruit and stir it together. Repeat with the other two tablespoons of flour. Set it aside.
Make the topping. Sift the flour and baking powder into a bowl. Add the sugar and salt and stir everything together.
In a small bowl, add the milk, egg and vanilla. Whisk it until well blended. Add the melted butter and whisk again.
Pour the milk mixture into the dry ingredients and fold everything together until well blended. It is a stiff dough, not overly wet.
Spread the rhubarb and strawberries evenly in the baking pan. Distribute the topping over the fruit by dropping small amounts over the entire top, then filling in the gaps with more as needed.
Sprinkle the coarse sugar over the topping.
Bake the cobbler in the oven for 40 – 45 minutes. The fruit should be bubbling up around the sides and the top should be light golden brown.
Remove it from the oven and let it cool a little before serving. It’s best served warm. Top it with vanilla ice cream or whipped cream.
To store the cobbler, cover and refrigerate it. You can reheat it covered in foil in a 300 degree oven for 10 – 20 minutes.
Related Posts
If you like rhubarb, here are some other recipes that you might enjoy.
- Rhubarb Upside-Down Cake
- Blueberry Rhubarb Sourdough Coffee Cake
- Rhubarb Cardamom Cake
- Rhubarb Almond Cake
- Baguette Slices with Goat Cheese and Rhubarb Compote
- Rhubarb Simple Syrup
- Sparkling Rhubarb Cocktail
- Russian Rhubarb Spritz