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Strawberry-Rhubarb Cobbler

Recipe: Strawberry-Rhubarb Cobbler

Filling

  • 16 oz container strawberries, quartered or halved, depending on the size
  • 2 1/2 cups rhubarb, sliced in 1/2 inch slices (about 1 lb)
  • 3/4 cup sugar
  • 1 tbsp lemon zest
  • 1/4 cup cornstarch

Topping

  • 1 3/4 cups flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 6 tbsp cold butter, cut into 1/2-inch cubes (3/4 stick)
  • 3/4 cup milk
  • 1 egg

Instructions

  1. Preheat oven to 375°F.
  2. Combine filling ingredients in a large bowl. Pour into an ungreased 10-inch pie plate or 8×8-inch square baking dish (preferably glass or ceramic – the acidic filling can corrode a metal pan).
  3. Combine flour, baking powder, sugar, and salt in a large bowl or a food processor. Whisk or pulse to combine. Add cubes of butter and cut in with a pastry blender or pulse in food processor until mixture resembles coarse meal. Add milk and mix or pulse until a soft dough forms. Turn out onto a floured work surface and roll or pat to 1/4-inch thickness. Cut into desired shapes and place on the filling.
  4. Alternately, add a little more milk to make a wet dough and drop by spoonfuls on top of the filling.
  5. Brush topping with beaten egg thinned with a tablespoon or two of water. Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45-50 minutes. Cover with foil if the topping starts to get too brown before the filling is done.
  6. Cool at least 15 minutes before serving. Serve with whipped cream, if desired.

Inspired By: Strawberry-Rhubarb Cobbler