A Strawberry rhubarb cobbler somewhere between a cake loaded with fruit and a crisp, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, all in oven under a buttery, rich batter.
A sprinkling of sparkling sugar brings just the right amount of crunch and crispy to the top. This Recipe is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.
Why this Strawberry Rhubarb Cobbler recipe works?
I look forward to this Strawberry Rhubarb Cobbler recipe time of year every year. I’ve been spending all winter and spring days eating strawberries that have been imported from warmer places.
Sure, they satisfy my strawberry needs, but in now way do they compare to the ruby red, juice, and flavourful delicious strawberries.
I’ve written about them every time and each summer I’m inspired to create new sweet treats.One of the first things I made with my first full flat of freshly picked Oregon berries this summer was this cobbler.
A couple years ago I came up with this easy cobbler recipe which I’ve used for berry cobbler as well as peach cobbler. It’s a no fail recipe that turns out perfectly every time.
I have tons of Cobbler, crisp, and cobbler recipes on my site so if you love fruit recipes, be sure to check them out! They’re all fantastic when topped with vanilla ice cream!
Ingredients of Strawberry Rhubarb Cobbler :
I well say this many times, but this recipe couldn’t be easier to make. All you need is:
- fresh strawberries – stems removed and cut into bite sized Cobblers
- fresh rhubarb – look for stalks that are dark red and not dried out
- lemon juice
- all-purpose flour
- sugar
- egg
- cold butter
How to make this recipe:
Get ready to be impressed at how simple this is to make. No cooking experience needed. In fact, this is a great recipe to have the little ones help you make!
- Start by preheating the oven. Simple start now.
- Add the rhubarb and strawberries to a small baking dish and enjoy with the lemon juice. Keep in mind that the strawberries I use are very sweet so don’t add any sugar to the fruit. The topping is super sweet on its own.
- In a small bowl you’ll combine the flour, sugar, and egg. It will seem weird because the mixture will be very crumbly. Just go with it. Sprinkle this mixture over the fruit.
- Finally, slice the butter super thin and cover the top of the cobbler. This will melt in the oven and the end result will be a crisp top and soft centre to the sweet cobbler topping. Pure heaven, I tell you.
- Bake the cobbler to a golden brown perfection. You can serve it warm with any flavour ice cream or you can serve it cold. Otherwise, you’ll love it.
How to make it ahead of time:
Enjoy summer products and want to become a cobbler to save money for the winter?You can prepare this easy tasty recipe in a disposable baking container and
Store it in the refrigerator, baking it as tightly as possible.You can thaw previously frozen cookies completely in the refrigerator.
You can refrigerate or pop the frozen cookie into the oven.You need more baking time if you’re making frozen dish.Another option is to simply freeze your summer fruit.
You can lay everything out in a single layer on a baking sheet in the freezer until it freezes solid, then store it in an air tight freezer bag. This cobbler recipe works great with either fresh or frozen fruit.
Direction Of Strawberry Rhubarb Cobbler
- Preheat oven to 375 degrees F.
- Add strawberries and rhubarb to a 9×9 baking dish. Toss with lemon juice.
- In small bowl, combine flour, sugar, and egg. Mixture will be crumbly. Cover fruit with mixture.
- Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture.
- Bake in preheated oven for 45-50 minutes until golden brown.
- Serve hot or cold. Best with a scoop of vanilla ice cream.
INSTRUCTIONS
Prepare the fruit filling:
- Pour sugar and corn-starch over the sliced strawberries and stir well. Let the mixture stand at room heat for 10 minutes to draw out some juice water from the berries.
- Creamy butter a large baking dish or spray it with non-stick cooking oil. Separate the rumble rhubarb evenly in the bottom of the dish.
- Pour the strawberry-sugar mixture over the rhubarb in the baking dish.
Prepare the topping:
- Mixed together the ingredient , sugar, baking powder, and salt.
- In a separate bowl, hurry up together the warm butter, milk, egg, and vanilla. Pour into the dry ingredients. Stir until the dry ingredients are just barely evenly wet slightly.
- Spread the topping batter over the fruit in the cover dish.
- Bake at 360℉ for 60-65 minutes, even the fruit bubbles at the edges and the top is changed into golden brown. Allow to cool slightly.
- Serve warm. Top with whipped cream or a top of pasta flavour ice cream, if you’d like.
- Store it in the refreeze for 3 hours to 4 days.
Recipe!
Strawberry Rhubarb Cobbler Homemade Recipe!
Equipment
- Mixing bowls
Ingredients
- 4 cup strawberries stems removed and halved or quartered
- 2 cup fresh rhubarb
- 1 tbsp lemon juice
- 1 cup all purpose flour
- 1 cup sugar
- 1 egg
- 1 tbsp butter
Instructions
- Preheat oven to 375 degrees F.
- Add strawberries and rhubarb to a 9×9 baking dish. Toss with lemon juice.
- In small bowl, combine flour, sugar, and egg. Mixture will be crumbly. Cover fruit with mixture.
- Bake in preheated oven for 45-50 minutes until golden brown.
- Serve hot or cold. Best with a scoop of vanilla ice cream.