Strawberry Rhubarb Cobbler
Our rhubarb plants are taking over our yard. Well, not really, but I am having a hard time keeping up with them. They are getting big fast and I am trying to keep up. So I hope you like rhubarb because you will probably be seeing several rhubarb recipes in the near future:) One of my favorite rhubarb desserts is Strawberry Rhubarb Cobbler. I prefer cobbler over pie because I love a good rustic dessert.
This Strawberry Rhubarb Cobbler is easy to make and is topped with a thick, biscuit-like cobbler crust. The rhubarb is tart, but the strawberries and sugar add a nice blend of sweetness.
I like to make the cobbler in individual dishes, but you can make a large cobbler if you wish. The cobbler is best served warm out of the oven with a dollop of whipped cream, ice cream, or rhubarb sorbet.
If you are looking for ways to use up your rhubarb, try this Strawberry Rhubarb Cobbler. I am already thinking about making it again. Good thing I have an abundance of rhubarb:)
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Strawberry Rhubarb Cobbler
Yield: Serves 6
Cook Time: 30-35 minutes
4 1/2 cups chopped rhubarb
1 1/2 cups strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon corn starch
1 teaspoon orange zest
For the cobbler crust:
2 tablespoons granulated sugar
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Turbinado sugar, for sprinkling
1. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices.
2. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.
3. Pour strawberries and rhubarb into a 2-quart casserole dish or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream.
Recipe adapted from Simply Recipes
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