Strawberry Rhubarb Cobbler
I don’t remember the last time I made a cobbler, and I was looking at my final half bag of frozen rhubarb sitting in my freezer that a friend gave me last spring from his garden and thought time to make a cobbler. Of course, also feeling lazy I decided to buy frozen strawberries instead of fresh. Although that is the lazy route, the frozen ones are much better than the fresh I can get this time of year so this should be better than fresh. I don’t recall where I found this recipe that I’ve had saved in my Notes app for some time so cannot give the author credit.
PREP TIME
40 mins
COOK TIME
35 mins
TOTAL TIME
75 mins
The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.
Ingredients
Fruit mixture
- 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g) cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
- 1 1/2 cups strawberries (1/2 pound or 225 g), stemmed and sliced
- 1/2 cup (100 g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
- 2 Tablespoons of quick cooking tapioca
- 1 teaspoon of grated orange peel
Cobbler crust
- 1 cup (130 g) all purpose flour
- 2 Tbsp white granulated sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes
- 1/4 cup (60 ml) milk
- 1 egg, lightly beaten
Method
- Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest:
In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest.
Let sit to macerate for 30 minutes to an hour.
Preheat oven to 350°F:
(175°C).
Make the biscuit topping:
In a medium bowl, whisk together the flour, 2 Tbsp sugar, the baking powder and salt.
Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.
Stir in the milk and egg until just moistened (do not over-mix!).
- Put fruit in casserole, top with biscuit dough:
Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones. - Bake:
Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.
Comments
Never heard of a cobbler before, but this sure looks delicious Benny! Appears to be a similar idea to a crumble, and I love crumbles, with rhubarb being one of the top choices for the fruit part for sure.
Yes it is very similar to a crumble or crisp. The cobbler has what is essentially drop biscuits on top. I usually like to make pies but felt lazy today and hadn’t made a cobbler in ages. We love rhubarb as well, you should try making a cobbler sometimes Ilya.
Benny
And by biscuits you mean something similar to what is called "scones" on this side of the pond? I.e. as in biscuits and gravy?
Yes it is easy to forget the differences in nomenclature across the pond, yes scone like. In the US they call these biscuits but they are similar to scones.
Great, thanks for the explanation Benny!
They're more similar to scones than biscuits ;)
Looks delicious Benny. I do love an 'apple crumble' and it's variations.
Yes they are a bit sweet, but funny that they are usually called a biscuit topping, at least in the recipes I’ve looked at.
Either way, it should be delicious, thanks Abe.
Benny
I haven't had it as a cobbler, but I love strawberry rhubarb pie. It looks great! With that around, might as well skip dinner and go straight to desert. ;-)
Yes strawberry or blueberry rhubarb pies are near the top of my favourite pie list. This is the first time having a strawberry rhubarb cobbler, I expect it to be good. The bit of orange zest is new for me, hopefully that will be nice instead of the lemon I usually use in this type of pie. Thanks Troy.
Benny
Hi Benny,
It looks delicious, just as your pies! ???I made cobbler before and found it easier than making a pie.Rhubarb costs $7-8 a pound here. You are lucky getting it for free!
Yippee
Yes a pie requires quite a bit more planning and cleaning up after than a cobbler. A cobbler can be thrown together without that much thought.
I am lucky that my good friends moved to the countryside and that their new home has quite a large patch of rhubarb. To thank them for all the rhubarb they sent us I did bake them a blueberry rhubarb pie last summer. I’ll cross my fingers that they send us rhubarb again. It is such a treat to have a rhubarb dessert during the winter.
Benny
This looks like spring in a casserole dish to me. I will have to start watching for rhubarb at the store. And the best CA strawberries should be coming in about now, time to start looking for them too! (I am partial to ones from the Santa Maria area, or anywhere in Ventura County. They are often much sweeter and more flavorful.)
Enjoy whatever is left!
Thank you Mary, it tasted like spring as well. There is just something about strawberry rhubarb that makes me feel so hopeful and happy. It’s all gone now, so I’ll have to wait for this springs new crop before I an bake anymore rhubarb delights.
Benny
Hi Benny,
I've bookmarked this as I love cobbler and have plenty of rhubarb growing. It looks delicious and will definitely give this a go.
Cheers,
Gavin.
Ah let me know what you think of it Gavin, my partner and I ate all of it over a couple of days. It was great for breakfast. I do have a bad habit of eating pies or the like for breakfast the day after baking LOL.
Benny