This easy strawberry rhubarb cobbler makes a great spring dessert!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
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Ingredients
For the filling:
4 1/2cupschopped rhubarb
1 1/2cupsstrawberrieshulled and sliced
1/2cupgranulated sugar
1tablespooncorn starch
1teaspoonorange zest
For the cobbler crust:
2tablespoonsgranulated sugar
1cupall-purpose flour
1 1/2teaspoonbaking powder
1/2teaspooncinnamon
1/4teaspoonsalt
1/4cupbutter
1/4cupmilk or buttermilk
1large egglightly beaten
1/2teaspoonvanilla extract
Turbinado sugarfor sprinkling
Instructions
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.
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.
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.