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Strawberry Rhubarb Cobbler  recipe

Strawberry Rhubarb Cobbler

by Rachel Zorn Kindermann (@rkindermann)
Prep Time
10min
Cook Time
1hr
Total Time
1hr 10min

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...

Ingredients

12 Servings
  • 2 1/2cups
    rhubarb, chopped
  • 2 1/2cups
    strawberries, chopped
  • 1/3
    brown sugar (light or dark)
  • 1 1/3cups
    sugar, divided
  • kosher salt
  • 1tbsp
    lemon juice
  • 1/2tsp
    vanilla extract
  • 1
    stick butter (plant-based for vegans)
  • 1 1/2cups
    all-purpose flour
  • 2tsp
    baking powder
  • 1cup
    granulated sugar
  • 1cup
    milk

How to make Strawberry Rhubarb Cobbler

  1. 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.

    Step 1.1: First, mix your rhubarb and strawberries in a large bowl
    Step 1.2: First, mix your rhubarb and strawberries in a large bowl
  2. 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.

    Step 1.1: Heat a medium-sized sauté pan over medium heat
    Step 1.2: Heat a medium-sized sauté pan over medium heat
  3. Preheat the oven to 350 degrees Fahrenheit.

  4. Place the stick of butter in a 9” by 13” pan. Place in the oven so the butter can melt while the oven heats.

    Step 1.1: Place the stick of butter in a 9” by 13” pan
  5. 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.

    Step 1.1: In the meantime, mix the flour, baking powder, 1/2 tsp salt, and 1 cup of granulated sugar
    Step 1.2: In the meantime, mix the flour, baking powder, 1/2 tsp salt, and 1 cup of granulated sugar
  6. Take the pan out of the oven. The butter should have melted completely by now.

  7. Add the flour and milk mixture slowly. Do not stir.

    Step 1.1: Add the flour and milk mixture slowly
  8. Then slowly add the rhubarb and strawberry mixture. Spread it all around. The mixture will look quite soupy.

    Step 1.1: Then slowly add the rhubarb and strawberry mixture
  9. 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.

    Step 1.1: Place in the oven and bake for 30 to 45 minutes
  10. 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.

Tips & Tricks

  1. 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.

  2. If you’re into pretty desserts, you can use this dessert to create a fun design with your fruits and syrup.

  3. 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.

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Recipe by

Rachel Zorn Kindermann

(@rkindermann)

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...

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