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Strawberry Rhubarb Cobbler

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This Strawberry Rhubarb Cobbler is topped with a thick, biscuit-like crust that’s sprinkled with sugar for a fabulously crunchy texture.

From Brenda Score of A Farmgirl’s Dabbles.

Ingredients

  • FOR THE STRAWBERRY RHUBARB FILLING:
  • 1-½ pound Rhubarb, Sliced Into 1/2-inch Pieces
  • 1 pound Strawberries, Hulled And Quartered
  • ¾ cups Sugar
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Instant Tapioca
  • 1 Tablespoon Freshly Squeezed Orange Juice
  • 1 teaspoon Orange Zest
  • FOR THE DOUGH:
  • 1 cup All-purpose Flour
  • 3 Tablespoons Packed Brown Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Kosher Salt
  • 3 Tablespoons Unsalted Butter, Chilled And Diced
  • ⅓ cups Milk
  • 2 Tablespoons Sugar

Preparation

Preheat oven to 375° F.

For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.

For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.

To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.

Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.

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Profile photo of mblama

mblama on 7.13.2016

This is divine!!

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