Strawberry Rhubarb Cobbler
Strawberry Rhubarb Cobbler
Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

David Venable

My grandmother always made me a strawberry rhubarb pie in the summertime. This is just like her recipe…in an easy cobbler!

Fruit Mixture

  • 3-1/2 cups rhubarb stalks, cut into 3/4'' pieces, leaves discarded, and outer stringy layer removed
  • 2-1/2 cups sliced strawberries, stems removed
  • 1/2 cup plus 2 Tbsp sugar
  • 4 Tbsp cornstarch
  • 1/2 tsp orange zest, grated
  • 1/2 tsp lemon zest, grated

Directions

Preheat the oven to 350°F.
Place the rhubarb and the strawberries in a medium bowl. Set aside.
Combine the sugar, cornstarch, orange zest, and lemon zest in a small bowl. Sprinkle the dry mixture over the fruit and toss until completely coated. Let the mixture sit for 40 minutes.
To make the crust, combine the sugar, flour, baking powder, and salt in a medium bowl. Whisk together the melted butter, half-and-half, and the egg in a separate small bowl. Pour liquid mixture over dry ingredients and gently mix with a fork to form a crumbly, moistened dough. Place the fruit into a 2-qt casserole dish. Spoon the batter on top of the fruit.
Bake for 35-45 minutes until the crust is golden brown and the fruit mixture is bubbly.

Cobbler crust

  • 3 Tbsp sugar
  • 1 1/8 cup all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter, melted
  • 1/4 cup half-and-half
  • 1 egg

Cook's Notes

For the best flavor results, use only fresh, in-season rhubarb.

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