Description
Strawberry Rhubarb Cobbler is a delightful dessert that combines sweet, juicy strawberries with tangy rhubarb, all topped with a golden, crumbly crust. This easy-to-make treat is perfect for any occasion, whether it’s a summer picnic or a cozy night in. Each bite offers a burst of flavor that will have everyone asking for seconds. Serve warm with a scoop of vanilla ice cream for an irresistible experience!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix strawberries, rhubarb, sugar, and cinnamon. Let it sit for 15 minutes to release juices.
- In another bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until crumbly.
- Gradually add milk to the topping mixture, mixing gently until just combined.
- Pour the fruit filling into a greased baking dish and dollop the topping over it.
- Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling around the edges.
- Allow to cool slightly before serving warm or with ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, substitute rhubarb with peaches or cherries. A pinch of nutmeg can enhance the fruit mixture's warmth. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 15 minutes.