Description
A delightful Strawberry Rhubarb Cobbler featuring a sweet and tart fruit filling topped with a tender, buttery biscuit crust, baked to golden perfection. This classic American dessert is easy to prepare and perfect for summer gatherings, served warm with vanilla ice cream or whipped cream for an irresistible treat.
Ingredients
Scale
Fruit Filling
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Batter Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 2/3 cup buttermilk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
- Prepare Fruit Mixture: In a large bowl, combine the chopped rhubarb, halved strawberries, 1/2 cup granulated sugar, cornstarch, and vanilla extract. Mix thoroughly so the fruit is evenly coated, then spread this mixture evenly into a greased 9×9-inch baking dish.
- Make Batter Topping: In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, baking soda, and salt. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture forms coarse crumbs. Stir in the buttermilk until just combined to form a thick batter.
- Top the Fruit: Drop spoonfuls of the batter over the fruit filling in the dish. Leave some gaps between the batter to allow steam to escape during baking. If desired, sprinkle the top with coarse sugar for added texture and sweetness.
- Bake: Bake the cobbler in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.
- Cool and Serve: Allow the cobbler to cool slightly before serving to let the filling set. Enjoy warm, ideally paired with vanilla ice cream or whipped cream for a classic dessert experience.
Notes
- Serve warm with vanilla ice cream or whipped cream for a classic touch.
- You can substitute frozen strawberries and rhubarb; no need to thaw, though increase baking time slightly.
- Adjust sugar quantity based on the tartness of your rhubarb to suit your taste preference.
