Description
This Strawberry Rhubarb Cobbler combines sweet and tart flavors in a warm, bubbly dessert topped with a tender, golden biscuit crust. Perfect for showcasing fresh summer fruits, it’s a comforting treat that’s easy to prepare and sure to please a crowd.
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
- Additional ¾ cup granulated sugar (for batter)
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to prevent sticking and ensure even cooking.
- Mix Fruit with Sugar: In a medium bowl, combine the sliced strawberries and chopped rhubarb with ¾ cup granulated sugar. Let the mixture sit for 15 minutes to macerate, allowing the fruit to release their juices and the sugar to dissolve.
- Prepare Batter Dry Ingredients: In a separate large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and the additional ¾ cup granulated sugar to ensure even distribution of leavening and sweetness.
- Incorporate Butter: Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step helps create a crumbly, tender topping.
- Add Milk and Mix: Pour in ¾ cup whole milk and gently stir until just combined. Avoid overmixing to keep the batter light and fluffy.
- Assemble the Cobbler: Pour the macerated fruit with its juices into the prepared baking dish. Spoon dollops of the batter evenly over the top, covering as much fruit as possible but allowing some juices to peek through.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes until the batter topping is golden brown and the fruit mixture is bubbling.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving. This dessert is excellent served warm, optionally with vanilla ice cream or whipped cream.
Notes
- For a less sweet dessert, reduce the sugar amount in the fruit filling or batter according to taste.
- Use cold butter straight from the fridge to achieve a crumbly topping texture.
- If fresh rhubarb is not available, frozen rhubarb can be used; thaw and drain excess liquid before combining with strawberries.
- Letting the fruit macerate enhances flavor and creates a juicy filling.
- Serve with vanilla ice cream or whipped cream for an extra indulgent touch.
