Strawberry – Rhubarb Cobbler

Strawberry Rhubarb Cobbler 3 (500x334) Summer days should be laid back and relaxing. When I think of summer, images of relaxing on a porch with a cold drink come to mind or spreading out a blanket on the sweet, lush grass and getting engrossed in the pages of a good book. Trips to the river with lots of wading, splashing and sunbathing, always fill you with mirth and delight. Cooling off in the hot sun by spraying each other with the icy cold water from a hose are a classic reprieve.  Evenings are a wonderful time to spend catching fireflies, building bonfires and talking and singing around the fire as we enjoy the company of the people that we love most.

Oh wait, this is definitely not the description of summers in Florida! Ha ha. Those are my memories of NY summers. Florida summers involve hibernating indoors with the a/c blasting. Either way, summer desserts must be easy to make and should preferably involve fruit, berries, and/or ice cream.

Strawberries and rhubarb marry so well together. The sweet and tart flavor sing out praises for summer. The biscuit topping is light and tender. Serve this dessert warm with a scoop of cold ice cream, and you’ll know that this is summer perfection. 

Ingredients:

Fruit:

5 cups sliced and hulled strawberries

1 package (16 oz) frozen rhubarb (or fresh)

3/4 cup sugar (or to taste)

2 1/2 Tablespoons cornstarch

2 teaspoons vanilla

Biscuit Topping:

2 cups flour

1/2 cup sugar, plus 2 teaspoons additional, to sprinkle on top of the cobbler

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (8 Tablespoons) butter, melted and cooled, plus 2 additional Tablespoons of melted and cooled butter to brush the top of the cobbler

2/3 cup buttermilk, chilled

Preheat the oven to 400 degrees.

Slice the strawberries. Chop the rhubarb, if you’re using fresh.

If you’re using frozen rhubarb, there’s no need to thaw it. Also, if you’re using fresh rhubarb, decrease the amount of cornstarch to 1 1/2 Tablespoons.

Toss the fruit, sugar, cornstarch and vanilla, until evenly combined in a 9×13 inch baking dish. IMG_3354-2 (500x334)

IMG_3355-2 (500x334)

IMG_3357-2 (500x334) Bake for 20-30 minutes, until the fruit is soft.

IMG_3389-2 (500x334) Meanwhile, whisk the flour, 1/2 cup sugar, baking powder, baking soda and salt together. IMG_3362-2 (500x334) Add the melted and cooled butter to the chilled buttermilk and mix gently to combine. IMG_3375-2 (500x334)

The butter will form little clumps of butter which will be dispersed in the biscuit dough and as they bake, the butter will melt in little pockets and make the biscuits tender and flaky.

Pour the liquid ingredients into the dry ingredients and mix gently with a rubber spatula just enough so that the dough comes together. There should still be streaks of flour. It’s very important not to over mix the biscuit dough or they will be tough. IMG_3384-2 (500x334)

IMG_3386-2 (500x334) Use a portion scoop to scoop out the dough over the fruit. IMG_3394-2 (500x326) Brush the top of the cobbler with 2 additional Tablespoons of melted butter and sprinkle with 2 teaspoon of sugar. Return to the oven and bake for another 15 minutes.

If you make this cobbler ahead of time, you can later reheat and crisp it up in a preheated 400 degrees Fahrenheit oven for 10-15 minutes. This cobbler is really delicious served with a scoop of vanilla ice cream.
Strawberry Rhubarb Cobbler (500x326)

 

Strawberry Rhubard Cobbler 2 (500x329)

Strawberry - Rhubarb Cobbler
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Fruit:
  • 5 cups sliced and hulled strawberries
  • 1 package (16 oz) frozen rhubarb
  • ¾ cup sugar (or to taste)
  • 2½ Tablespoons cornstarch
  • 2 teaspoons vanilla
  • Biscuit Topping:
  • 2 cups flour
  • ½ cup sugar, plus 2 teaspoons additional, to sprinkle on top of the cobbler
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (8 Tablespoons) butter, melted and cooled, plus 2 additional Tablespoons of melted and cooled butter
  • ⅔ cup buttermilk, chilled
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the strawberries. Chop the rhubarb, if you're using fresh. If you're using frozen rhubarb, there's no need to thaw it.
  3. Toss the fruit, sugar, cornstarch and vanilla, until evenly combined in a 9x13 inch baking dish.
  4. Bake for 20-30 minutes, until the fruit is soft.
  5. Meanwhile, whisk the flour, ½ cup sugar, baking powder, baking soda and salt together. Add the melted and cooled butter to the chilled buttermilk and mix gently to combine. The butter will form little clumps of butter which will be dispersed in the biscuit dough and as they bake, the butter will melt in little pockets and make the biscuits tender and flaky.
  6. Pour the liquid ingredients into the dry ingredients and mix gently with a rubber spatula just enough so that the dough comes together. There should still be streaks of flour. It's very important not to over mix the biscuit dough or they will be tough. Use a portion scoop to scoop out the dough over the fruit.
  7. Brush the top of the cobbler with 2 Tablespoons melted butter and sprinkle with 2 teaspoon of sugar. Return to the oven and bake for another 15 minutes.
  8. If you make this cobbler ahead of time, you can later reheat and crisp it up in a preheated 400 degrees Fahrenheit oven for 10-15 minutes. This cobbler is really delicious served with a scoop of vanilla ice cream.

 
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Comments

  1. Natasha says

    This looks and sounds delicious! Gotta try this! Although I have never tried eating or cooking rhubarb. What role does it play in this desert?

    • says

      Natasha, rhubarb and strawberries go really well together. The strawberries are sweet and the rhubarb is tart. It’s definitely a combination the you need to try.

    • says

      Sorry, Oksana!
      I accidentally erased the pictures of the cake making process. I was so disappointed, I almost cried. I thought I had saved it to the computer and then erased the pictures from the memory card. I’ll have to re-do it sometime.

  2. Viktoriya says

    Hi Olga,
    I currently don’t have an oven so I’m stuck with a convection oven. Will this work out In my kinda oven?

  3. Ella says

    Hello Olga,

    If I wanted to make this cobbler with apples, what would be your advice on making it? Do you have any apple cobbler recipes?

    Thank you,
    Ella

    • says

      No, I don’t have an apple cobbler recipe, but I would make the cobbler the same way, precook the apples a bit and then top with the dough.

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