Strawberry Rhubarb Cobbler
Strawberry rhubarb cobbler is one of the easiest summer desserts. It’s bright in flavour, with jammy fruit and a tender, buttery crust.
Servings: 8 servings
Calories: 434kcal
Equipment
- 9 x 13-inch (23 x 33 cm) baking dish
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
Ingredients
- 2 cups strawberries quartered, fresh or frozen
- 2 cups rhubarb chopped into ½-inch (1.25 cm) pieces, fresh or frozen
- 1 ¾ cups granulated sugar divided
- ½ teaspoon table salt divided
- ¾ cup salted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ cup whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and have a 9 x 13-inch (23 x 33 cm) baking dish ready.
- Place the strawberries, rhubarb, ¾ cup (150 g) of the sugar, and ¼ teaspoon of the salt in a mixing bowl. Stir to coat the fruit in sugar and set aside.
- Place the butter in the baking dish, then place the dish in the oven for 4 to 5 minutes, or until the butter is fully melted. Carefully remove the dish from the oven.
- While the butter is melting, whisk the flour, remaining sugar, baking powder, and remaining salt in a separate bowl. Stir in the milk and vanilla extract until combined into a cohesive batter.
- Pour the batter evenly over the melted butter and lightly smooth the top. Spoon the fruit mixture evenly over the batter, including any juices.
- Return the dish to the oven and bake for 45 to 50 minutes, or until the top is golden and the batter is set in the centre. Cool slightly before serving warm with ice cream or whipped cream.
Notes
- Cut the rhubarb into even pieces so it bakes at the same rate as the strawberries.
- Gently smooth the batter over the butter, but don’t stir. Layering is key to the cobbler’s texture.
- You can use frozen fruit straight from the freezer without thawing.
- Start checking the cobbler at the 40-minute mark. You're looking for a golden top, bubbly edges, and a set batter with no visible jiggle.
- The cobbler may puff slightly in the oven and settle as it cools.
Storage
- Store covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or until warmed through. You can also gently heat portions in the microwave.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 64g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 408mg | Potassium: 212mg | Fiber: 2g | Sugar: 50g | Vitamin A: 639IU | Vitamin C: 25mg | Calcium: 131mg | Iron: 1mg