"It's Rhubarb Season! This cobbler is the perfect balance of sweetness with a great crunch from the topping that will make it hard for you to put your spoon down!
This recipe is an adaptation of a wonderful recipe shared with me from the Lake Bemidji Bed & Breakfast!"
Strawberry Rhubarb Cobbler
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
For the Filling
- 3/4 cup Sugar
- 2 tablespoons Flour (can be subbed for Cornstarch)
- 1/2 teaspoon Salt
- 3 cups Chopped Fresh or Frozen Rhubarb
- 3 cups Fresh or Frozen Strawberries
- juice of 1/2 a Lemon
ingredients
For The Topping
- 1 cup Flour
- 1 tablespoons Sugar
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Cold Butter, cubed
- 1 large Egg
- 1/3 cup Whole Milk
- 1/4 teaspoon Ground Cinnamon
Method
Step 1
Preheat the Oven to 400 Degree F
Step 2
In a large pot, combine all ingredients for the Filling
Step 3
Bring to a boil and cook until flour has been cooked through and mixture is thickened. Rhubarb and strawberries should be broken down and thoroughly combined and thickness should be able to coat the back of a spoon.
Step 4
In a large mixing bowl combine all dry ingredients for the topping.
Step 5
Cut in cubed butter with hands or a pastry blender.
Step 6
Combine egg and milk and add to flour mixture. Consistency should be like a wet drop biscuit texture. Add more milk if needed.
Step 7
Grease a pie plate with coconut oil.
Step 8
Add fruit filling to pie plate.
Step 9
Top fruit filling with the topping mixture. Drop evenly around the pie plate but do not spread it.
Step 10
Sprinkle additional sugar on top of topping mixture for extra crunch
Step 11
Bake for 20-25 minutes. Filling should be bubbling and the topping should begin to turn a golden brown.
Step 12
Cool slightly before serving. Enjoy with fresh whipped cream or vanilla ice cream.