Description
A delightful Strawberry Rhubarb Cobbler combining tart rhubarb and sweet strawberries under a tender, golden biscuit topping. Perfectly baked for a warm, comforting dessert that serves eight.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- ¾ cup granulated sugar
Batter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to prevent the cobbler from sticking.
- Macerate the Fruit: In a bowl, mix the sliced strawberries, chopped rhubarb, and ¾ cup sugar. Let this mixture sit for 15 minutes to allow the fruit to release its juices and soften slightly.
- Make the Batter Dry Mix: In another bowl, whisk together the flour, baking powder, and remaining ¾ cup sugar until well combined.
- Cut in Butter: Add the cold, cubed butter to the flour mixture, cutting it in until the texture becomes crumbly, mimicking coarse crumbs.
- Add Milk: Stir the milk gently into the crumbly mixture just until combined, being careful not to overmix to keep the batter tender.
- Assemble Cobbler: Pour the macerated fruit and its juices into the prepared baking dish. Drop spoonfuls of batter evenly over the fruit layer, covering as much as possible but allowing some fruit to peek through.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit mixture is bubbly.
Notes
- Ensure the butter is cold for a crumbly, biscuit-like topping.
- Letting the fruit sit with sugar helps develop flavor and juice for the filling.
- Do not overmix the batter to keep the topping light and flaky.
- Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
- Rhubarb can be tart; adjust sugar to taste if needed.
