strawberry rhubarb cobbler

Name: Strawberry Rhubarb Cobbler
Prep time: 25 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: FILLING; 3 cup(s) rhubarb, cut into 1/2 inch pieces; 2/3 cup(s) raw sugar; 1 tablespoon(s) orange or lemon zest; 1 tablespoon(s) salted butter; 1 tablespoon(s) all purpose flour; 3 cup(s) sliced strawberries; BATTER; 1 3/4 cup(s) all purpose flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 6 tablespoon(s) salted butter, chilled; 1/2 cup(s) plus 2 tablespoons raw sugar, divided; 3/4 cup(s) half and half; 2 tablespoon(s) orange or lemon zest, divided; TOPPING; 1 cup(s) heavy cream; 1 tablespoon(s) sugar

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This cobbler is surprisingly light and creamy. For a fresh take on the age-old spring combo of strawberries and rhubarb, try cobbler instead of pie. This recipe is adapted from Recipes from the Garden by Rosalind Creasy (Tuttle, 2008).

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(3 ratings)

yield 6 serving(s)

prep time 25 Min

cook time 35 Min

method Bake

Ingredients For strawberry rhubarb cobbler

FILLING
3 c

rhubarb, cut into 1/2 inch pieces
2/3 c

raw sugar
1 Tbsp

orange or lemon zest
1 Tbsp

salted butter
1 Tbsp

all purpose flour
3 c

sliced strawberries
BATTER
1 3/4 c

all purpose flour
1 Tbsp

baking powder
1/2 tsp

salt
6 Tbsp

salted butter, chilled
1/2 c

plus 2 tablespoons raw sugar, divided
3/4 c

half and half
2 Tbsp

orange or lemon zest, divided
TOPPING
1 c

heavy cream
1 Tbsp

sugar

How To Make strawberry rhubarb cobbler

1
To make filling: In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

2
To make batter: Preheat oven to 425 degrees. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream.
3
Topping: 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)
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