Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Cobbler. A buttery, tender biscuit topping crowns a bubbling fruit filling, creating a dessert that embodies the essence of summer. Serve it warm with a dollop of vanilla ice cream for a truly satisfying treat.
Ingredients
Scale
For the Fruit Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ½ cup whole milk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Fruit Filling: In a large bowl, combine strawberries, rhubarb, ¾ cup granulated sugar, cornstarch, and vanilla. Toss to coat. Pour the mixture into a 9-inch square baking dish.
- Make the Biscuit Topping: In another bowl, whisk together flour, remaining ¼ cup granulated sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
- Assemble and Bake: Drop spoonfuls of biscuit dough over the fruit filling, leaving gaps for steam. Sprinkle with coarse sugar if desired. Bake for 40–45 minutes until golden and bubbly. Cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for the best experience.
- Frozen fruit can be used; make sure to thaw and drain excess liquid before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
