Rhubarb Strawberry Cobbler
Celebrate the perfect harmony of sweet and tart with this irresistible Rhubarb Strawberry Cobbler! Bursting with the vibrant flavors of tender rhubarb and juicy strawberries, this cobbler features a luscious fruit filling topped with a buttery, golden-brown biscuit crust made from scratch. The simplicity of vanilla and a touch of optional cinnamon enhance the dish's comforting charm, while the slightly crispy topping beautifully contrasts the bubbling fruit medley underneath. Ready in just about an hour, this easy-to-make dessert is perfect for summer gatherings, potlucks, or a cozy weeknight treat. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream and watch it disappear in minutes!
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Recipe Information
Ingredients
- 3 cups Fresh rhubarb (chopped into 1/2-inch pieces)
- 2 cups Fresh strawberries (hulled and halved)
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cut into small cubes)
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
In a large bowl, combine the chopped rhubarb and halved strawberries.
Sprinkle 0.75 cups of granulated sugar and 2 tablespoons of cornstarch over the fruit mixture. Stir until the fruit is evenly coated. Transfer this mixture to the prepared baking dish and spread it out evenly.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Pour the milk and vanilla extract over the flour mixture. Stir until just combined. Be careful not to overmix; the batter should be slightly thick but spreadable.
Spoon dollops of the batter evenly over the fruit mixture, leaving some gaps for the fruit to bubble through during baking.
If desired, sprinkle the top of the batter with ground cinnamon for an extra layer of flavor.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Remove from the oven and let cool for at least 10 minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 179.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 721 mg | 55% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
