Description
Strawberry Rhubarb Cobbler is a comforting and fruity dessert made with sweet strawberries, tart rhubarb, and a golden biscuit-like topping. It’s best served warm with a scoop of ice cream.
Ingredients
Units
Scale
- 2 cups chopped rhubarb
- 2 cups chopped strawberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- In a bowl, mix rhubarb, strawberries, 3/4 cup sugar, lemon juice, and cornstarch. Transfer the mixture to the prepared baking dish.
- In another bowl, combine flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract just until combined to form a dough.
- Drop spoonfuls of the dough evenly over the fruit mixture.
- Sprinkle coarse sugar on top, if using.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving. Best enjoyed warm with ice cream or whipped cream.
Notes
- You can use frozen fruit, but thaw and drain it first to avoid excess liquid.
- Adjust sugar to taste depending on the sweetness of your fruit.
- Leftovers can be refrigerated and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 23g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg