Strawberry - Rhubarb Cobbler

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)

¾ cup sugar (or to taste)

2 ½ 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 to brush the top of the cobbler

⅔ 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 ½ Tablespoons.

Toss the fruit, sugar, cornstarch and vanilla, until evenly combined in a 9x13 inch baking dish.

Bake for 20-30 minutes, until the fruit is soft.

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.

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. 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

Olga Klyuchits

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8

Ingredients

  

• Fruit:
• 5 cups sliced and hulled strawberries
• 1 package 16 oz frozen rhubarb
• ¾ cup sugar or to taste
• 2 ½ 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

 

• 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.
• Toss the fruit, sugar, cornstarch and vanilla, until evenly combined in a 9x13 inch baking dish.
• Bake for 20-30 minutes, until the fruit is soft.
• 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.
• 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.
• 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.
• 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.