Description
A delightful Strawberry Rhubarb Cobbler combining tart rhubarb and sweet strawberries topped with a tender, buttery biscuit crust. This classic dessert bakes to a golden brown finish, perfect for a comforting treat that serves eight.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- ¾ cup granulated sugar
Batter
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¾ cup granulated sugar (additional)
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to prevent sticking and ensure even baking.
- Mix Fruit and Sugar: In a bowl, combine the sliced strawberries and chopped rhubarb with ¾ cup of granulated sugar. Let this mixture sit for 15 minutes to release juices and enhance sweetness.
- Prepare Batter Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and the additional ¾ cup of granulated sugar until evenly mixed.
- Incorporate Butter: Cut the cold, cubed unsalted butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs, which helps create a tender cobbler topping.
- Add Milk: Stir in the whole milk gently until the batter is just combined, being careful not to overmix for a light texture.
- Assemble Cobbler: Pour the fruit mixture along with its juices into the prepared baking dish. Drop spoonfuls of the batter evenly over the top of the fruit to cover.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly around the edges.
Notes
- Letting the fruit sit with sugar draws out excess juices, keeping the topping from becoming soggy.
- Use cold butter for the best crumbly texture in the batter.
- Serve warm with whipped cream or vanilla ice cream for a classic presentation.
- The cobbler can be refrigerated up to 3 days and reheated before serving.
