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Strawberry Rhubarb Cobbler

Russ Myers


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).

★★★★★ 3 votes
25 Min
35 Min



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


1 3/4 c
all purpose flour
1 Tbsp
baking powder
1/2 tsp
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


1 c
heavy cream
1 Tbsp


1To 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.
2To 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.
3Topping: 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

About this Recipe

Main Ingredient: Fruit
Regional Style: American