What is comfort food?Strawberry Rhubarb Cobbler.…oh my goodness. The first bite always takes me right back to my grandma’s kitchen. Remember those warm, bubbly fruit desserts that filled the house with the most incredible aroma? This is *that*, but maybe even a little bit easier. If you love a good fruit crumble or crisp, just wait until you sink your teeth into this cobbler. What is the perfect balance of sweet and tart, with a golden, biscuit-like topping that’s just right. What is a hug in baking dish and I can’t wait to share it with you!
What is strawberry rhubarb Cobbler?
What is a strawberry rhubarb Cobbler? Think of it as a rustic, fruit-filled dessert, but instead of pie crust on top, you get an extra layer of topping. What is a drop biscuit topping? Is it essentially a sweetened fruit mixture baked under layer of these wonderfully soft and moist bananas? What are some slightly crisp biscuit-like pieces? Why is the biscuit topping called cobbler? Is it true that What is the beauty of a cobbler? Is it just honest-to-goodness, comforting delicious What makes a dessert so special? What is the magic of a golden-brown biscuit?
Why you’ll love this recipe?
Let me tell you this, this is a true story.Strawberry Rhubarb Cobbler.What I love most about it is the explosion of flavors. The tartness of rhubarb perfectly complements the sweetness of the strawberries, creating a creamy texture. Balance that’s just heavenly. What is that buttery golden topping? Is it soft on the inside, slightly crisp on edges, and just melts in your mouth?
What are some of the best recipes for a simple meal? If you can stir ingredients in a bowl, you could make this cobbler. What is a lifesaver on busy weeknights when you want to eat dessert without spending hours in the kitchen? Plus, it’s surprisingly cost-effective. Strawberries and rhubarb are often in season together, making them an affordable option for a family. What a delicious treat Who doesn’t love a good dessert that will not break the bank?
Is this cobbler really versatile? Serve it warm with a scoop of vanilla ice cream for an elegant dessert, or enjoy it with some whipped cream. What are some lighter treats that can be served with whipped cream? Is it good to eat fresh out of the fridge?What is the recipe for peach crIf you crave the simplicity of a classic apple crisp, but want something different, try this recipe. Is this a good book to try? It’s quickly become a family favorite, and I know it will be yours too.
How do you make a strawberry rhubarb Cobbler?
Quick Overview
Making this Strawberry Rhubarb Cobbler:Is it surprisingly easy? How do you toss strawberries and rhubarb with flour? What is a good topping for fruit? What is the best part about being a mess up? Even if your topping isn’t perfectly even, or the fruit bubbles over a bit, it’s going to taste good. What is it like to I’ve made this recipe when I was feeling completely frazzled, and it always turns out to be perfect.
Ingredients
For the Main Batter: Why is it important to
* 1 1/2 cups all-purpose flour: I always use unbleached flour for a slightly nuttier flavor.
* 1 1/2 teaspoons baking powder: Make sure it’s fresh! Otherwise, your topping won’t rise properly.
* 1/2 teaspoon salt: Just a pinch enhances the sweetness of the fruit.
* 3/4 cup granulated sugar: You can reduce this slightly if you prefer a tarter cobbler.
* 3/4 cup milk: I’ve tested this with almond milk, and it actually made it even creamier! Use whatever you have on hand.
* 6 tablespoons unsalted butter, melted: Don’t skimp on the butter! What gives the topping that rich, delicious flavor?
For the Filling:
* 4 cups chopped rhubarb: Fresh is best, but you can use frozen in a pinch. If you can’t thaw it first, drain any excess liquid.
* 4 cups sliced strawberries: I like to use a mix of sizes – some halved, some quartered – for textured texture.
* 3/4 cup granulated sugar: Adjust to your liking, depending on the sweetness of your berries.
* 1/4 cup all-purpose flour: This helps thicken the filling and prevent it from becoming too watery.
* 1 teaspoon vanilla extract: Adds a touch of warmth and enhances the other flavors.
For the Glaze:
* 2 tablespoons milk: Any kind works!
* 1 tablespoon granulated sugar: Adds a little sparkle and extra sweetness to the topping.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While it’s heating up, grease a 9×13 inch baking dish really well. I always use butter, but cooking spray works too. Make sure you get into all the corners! You don’t want any sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of baking powder for a light and fluffy cake? Don’t skip the whisking – it makes a difference!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar and milk. Set aside. Then, slowly drizzle in the melted butter, whisking constantly until everything is well combined. Is there a way to make it smooth and creamy?
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are perfectly fine. Overmixing will develop the gluten in the flour and result in a tough topping. We want tender and delicious, not chewy!
Step 5: Prepare Filling
In a large bowl, combine the rhubarb, strawberries, sugar, flour, and vanilla extract. Set aside. Toss gently until fruit is evenly coated. The flour will help thicken the juices as it bakes, creating a luscious sauce.
Step 6: Layer & Swirl
What are some of the best fruit filling recipes? Then, drop spoonfuls of the batter over the fruit, leaving some space in between each dollop. Don’t worry about making it perfect! The rustic look is part of the charm. If you want, you can gently swirl the batter into the fruit filling with a knife for marbled edges. This isn’t necessary, but it looks pretty!
Step 7: Bake
Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling. Keep an eye on it towards the end of the baking time to make sure the topping doesn’t get too dark. If it starts to brown too quickly, you can tent the dish with foil.
Step 8: Cool & Glaze
Let the cobbler cool for at least 15 minutes before glazing. This allows the filling to thicken slightly. In a small bowl, whisk together the milk and sugar for the glaze. Brush the glaze evenly over the warm topping. This adds a touch of sweetness.
Step 9: Slice & Serve
Slice and serve warm, preferably with a scoop of vanilla Ice Cream or whipped cream. I like to sprinkle cinnamon on top of everything I eat. It’s worth it. Is it the perfect finishing touch?
What to Serve It With
This Strawberry Rhubarb Cobbler is fantastic all on its own, but it’s even better with the right accompaniments! Here are a few of my favorite ways to serve it:
For Breakfast: Imagine starting your day with a warm slice of cobbler alongside a cup of strong coffee. It’s the ultimate indulgent treat! You could even crumble a bit of granola on top for added crunch. I like to serve it in a pretty bowl for a special occasion breakfast.
For Brunch: Elevate your brunch spread by adding this cobbler to the mix. Serve it with a side of freshly Whipped Cream and a few sprigs of mint for an elegant touch. Sparkling wine or mimosas would be the perfect beverage pairings.
As Dessert: A warm slice of cobbler with a scoop of vanilla Ice Cream is a classic dessert pairing that never gets old. For a more decadent option, try pairing it with chocolate ice cream or a drizzle of caramel sauce. It’s amazing how different flavors can completely transform the cobbler.
For Cozy Snacks: Sometimes, you just need a little something sweet in the afternoon or late at night. A small bowl of cobbler, served warm or cold, is the perfect comforting snack. I love to curl up on the couch with a blanket and a bowl of cobbler while watching my favorite movie. It’s my go-to for relaxation!
My family has a tradition of serving this cobbler with a dollop of Greek yogurt and a drizzle of honey. The tanginess of the yogurt complements the sweetness of the fruit beautifully, and the honey adds a touch of extra sweetness and richness. It’s a simple addition, but it takes the cobbler to a whole new level. You should definitely give it a try!
Top Tips for Perfecting Your Strawberry Rhubarb Cobbler
Over the years, I’ve learned a few tricks to make this Strawberry Rhubarb Cobbler even better. Here are my top tips for achieving cobbler perfection:
Rhubarb Prep: When using fresh rhubarb, make sure to trim off the leaves, as they are poisonous. Also, if your rhubarb stalks are very thick, you may want to peel them slightly before chopping. This will help them cook more evenly and prevent them from being too stringy.
Mixing Advice: Be careful not to overmix the batter for the topping. Overmixing will develop the gluten in the flour and result in a tough topping. Stir until just combined – a few lumps are perfectly fine! I’ve made the mistake of overmixing before, and trust me, it makes a big difference.
Swirl Customization: While swirling the batter into the fruit filling is optional, it can add a beautiful marbled effect. To achieve the best swirl, use a sharp knife and gently drag it through the batter and fruit in a circular motion. Be careful not to overmix, as this can muddy the colors. I like to use a figure-eight pattern for a more intricate look.
Ingredient Swaps: If you don’t have fresh rhubarb on hand, you can use frozen rhubarb in a pinch. Just make sure to thaw it first and drain any excess liquid. You can also substitute other fruits, such as blueberries, raspberries, or peaches, for the strawberries. Just adjust the amount of sugar to taste, depending on the sweetness of the fruit. I’ve even used a mix of berries, which adds a lovely complexity of flavor.
Baking Tips: The baking time may vary depending on your oven. Start checking the cobbler after 40 minutes, and bake until the topping is golden brown and the fruit is bubbling. If the topping starts to brown too quickly, you can tent the dish with foil to prevent it from burning. I always rotate the dish halfway through baking to ensure even browning.
Glaze Variations: For a richer glaze, try using heavy cream instead of milk. You can also add a touch of vanilla extract or almond extract to the glaze for added flavor. If you prefer a tangier glaze, try using a squeeze of lemon juice. I sometimes sprinkle a little sanding sugar on top of the glaze for extra sparkle.
One thing I’ve learned is that the quality of the butter really impacts the topping. Using a high-quality butter with a higher fat content will result in a more tender and flavorful topping. It’s worth the splurge!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat your Strawberry Rhubarb Cobbler:
Room Temperature: You can store the cobbler at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. Keep in mind that the topping will soften slightly as it sits.
Refrigerator Storage: For longer storage, you can refrigerate the cobbler for up to 5 days. Store it in an airtight container to prevent it from absorbing odors from the refrigerator. The topping will soften considerably in the refrigerator, but it will still taste delicious.
Freezer Instructions: To freeze the cobbler, let it cool completely before wrapping it tightly in plastic wrap and then in foil. You can also freeze individual slices for easy portioning. The cobbler can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: If you plan to freeze the cobbler, it’s best to wait until after thawing and reheating to add the glaze. This will prevent the glaze from becoming sticky or dissolving during freezing and thawing.
When it comes to reheating, I find that the oven is the best method for restoring the cobbler to its original glory. Preheat your oven to 350°F (175°C) and bake the cobbler for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, but be careful not to overheat them, as this can make the topping tough.
Frequently Asked Questions
Final Thoughts
This Strawberry Rhubarb Cobbler is more than just a dessert; it’s a taste of home, a reminder of simpler times, and a celebration of seasonal flavors. It’s the kind of recipe that you’ll make again and again, year after year, and it will always bring a smile to your face. The sweet-tart combination of strawberries and rhubarb, the buttery biscuit topping, the comforting aroma that fills your kitchen – it’s pure magic! If you enjoyed this recipe, be sure to check out my other fruit-filled desserts, like my Blueberry Crisp or my Apple Pie. Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe if you loved it! I’m always looking for new ways to improve my recipes, so your feedback is invaluable. And if you try any variations, be sure to share them with me – I’d love to hear about them!
Strawberry Rhubarb Cobbler
Ingredients
Filling
- 4 cups Rhubarb, chopped
- 4 cups Strawberries, hulled and halved
- 1 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
Cobbler Topping
- 1.5 cups All-Purpose Flour
- 0.5 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Cold Butter, cubed
- 0.75 cup Milk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Mix well and pour into a 9x13 inch baking dish.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Drop spoonfuls of the dough over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving.
