Strawberry Rhubarb Cobbler
A sweet and tart cobbler featuring fresh strawberries and rhubarb, topped with a golden brown biscuit topping. Perfect for dessert or a summer treat!
Prep
: 10
Total
: 25 minutes
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.
Notes
Serve warm with vanilla ice cream or whipped cream for an extra special treat.