Strawberry Rhubarb Cobbler
Tart rhubarb and ripe strawberries are sweetened, topped with a cake-like cobbler, then baked to perfection!
Servings: 8
Equipment
- 3 Mixing Bowls
- 1 Casserole Dish
- 1 Hand Mixer or stand mixer
Ingredients
- 1 ½ lb Rhubarb trimmed and diced
- 1 lb Strawberries hulled and quartered
- ¾, ½ C Granulated Sugar divided, plus sprinkle topping
- 2 tbsp Corn Starch
- 1½ tsp Vanilla Extract
- ¾ C Flour whole wheat or all purpose
- ¾ tsp Baking Powder
- 1 pinch Salt kosher
- ½ C Softened Butter
- 1 Egg
- ½ tsp Vanilla Extract
Instructions
- Preheat Oven to 350 ℉. Combine the Rhubarb and Strawberries, ¾ C Granulated Sugar, 2 tbsp Corn Starch and 1 ½ tsp Vanilla Extract in a mixing bowl, and stir to combine. Add to a casserole or baking dish.
- In a small mixing bowl combine ¾ C Flour, ¾ tsp Baking Powder and a Pinch of Salt, then set aside.
- In a separate larger bowl, cream together ½ C Softened Butter (8 tbsp) and ½ C Granulated Sugar with a hand mixer or stand mixer on Medium for about 2 minutes.
- Add 1 Egg and ½ tsp Vanilla Extract to creamed butter and mix to combine.
- Gradually fold in the flour mixture into the creamed butter mixture. Stir until incorporated. The batter will be similar in consistency to cake batter.
- Spoon the cobbler batter on the top and sprinkle with granulated sugar (about a tsp).
- Bake at 350℉ for 55 Min. The top will be browned and the fruit will be very soft.
- Cool for 5-10 minutes before serving with ice cream or whipped cream.