Sometimes, I want to make a pie, but don’t have the time to make a dough, let it chill, and assemble it. That’s where cobblers come in. This simpler version of one of summer’s favorite pies will be great for when you want that strawberry rhubarb magic, but don’t have bucketfuls of time.
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First, mix your rhubarb and strawberries in a large bowl. Mix in the brown sugar and a 1/3 cup of granulated sugar, 1/2 tsp salt, lemon juice, and vanilla extract. Mix well.
Heat a medium-sized sauté pan over medium heat. Place the strawberry rhubarb mixture and cook until the fruits have softened, and the mixture is becoming syrupy, about 5 - 7 minutes. Take off the heat and set aside.
Preheat the oven to 350 degrees Fahrenheit.
Place the stick of butter in a 9” by 13” pan. Place in the oven so the butter can melt while the oven heats.
In the meantime, mix the flour, baking powder, 1/2 tsp salt, and 1 cup of granulated sugar. Add in the milk slowly, so the mixture doesn’t lump. Stir until you have a smooth batter.
Take the pan out of the oven. The butter should have melted completely by now.
Add the flour and milk mixture slowly. Do not stir.
Then slowly add the rhubarb and strawberry mixture. Spread it all around. The mixture will look quite soupy.
Place in the oven and bake for 30 to 45 minutes. Test it by using a toothpick and sticking in the sponge to see if it’s cooked through. Once it’s finished, take out of the oven and let cool.
Serve while its still warm with a dollop of heavy cream, some ice cream, or on its own. Cover and place any leftovers in the fridge for up to 5 days.
Rhubarb isn’t everyone’s favorite. Or maybe your one of those people that’s not crazy about strawberries in your dessert. If that’s the case, feel free to use just one fruit, or mix different fruits.
If you’re into pretty desserts, you can use this dessert to create a fun design with your fruits and syrup.
You can make this fully vegan by using plant-based butter and/or plant-based heavy cream and ice cream on top. If making this vegan isn't a concern, feel free to use dairy butter.
How do I make a strawberry rhubarb cobbler without using butter?
You can easily make a dairy-free strawberry rhubarb cobbler by substituting the butter with a plant-based butter alternative. This will keep the recipe vegan-friendly while still providing the necessary fat for a delicious cobbler.
What are some good substitutions for rhubarb in a cobbler recipe?
If you can't find rhubarb, you can substitute it with tart apples or sour cherries. Keep in mind that the flavor will change slightly, but these fruits will still provide a nice balance of sweetness and tartness in your cobbler.
How should I store leftover strawberry rhubarb cobbler?
To store leftover strawberry rhubarb cobbler, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 5 days. You can also reheat it in the oven for a few minutes to enjoy it warm again.
What can I serve with strawberry rhubarb cobbler for dessert?
Strawberry rhubarb cobbler pairs beautifully with a dollop of heavy cream, a scoop of vanilla ice cream, or even whipped cream. You can also serve it with a side of fresh strawberries for added flavor and presentation.
What is the cooking process for making strawberry rhubarb cobbler?
To make strawberry rhubarb cobbler, start by mixing chopped strawberries and rhubarb with sugar and lemon juice. Cook this mixture until it becomes syrupy. Then, prepare a batter with flour, baking powder, sugar, and milk. Pour the melted butter into a baking dish, add the batter, and top it with the fruit mixture. Bake at 350°F for 30 to 45 minutes until golden brown and cooked through.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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