Cobbler, Rhubarb-Strawberry
Updated Oct. 2, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups light brown sugar
- 2tablespoons cornstarch
- 3cups rhubarb in 1-inch pieces
- 1pint ripe strawberries, hulled and halved
- ¼cup melted butter
- ½teaspoon cinnamon
- 1cup self-rising flour
- ¼teaspoon salt
- 5tablespoons cold butter
- 3 to 4tablespoons milk
- 2tablespoons butter in small pats
- 1tablespoon granulated sugar
- Whipped cream
Nutritional analysis per serving (8 servings)
341 calories; 16 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 3 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
- Step 2
Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
- Step 3
Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
- Step 4
Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
- Step 5
Bake about 40 minutes, until the crust has browned.
- Step 6
Serve while still warm with whipped cream.
Private Notes
Comments
Self Rising Flour (from King Arthur) 1 cup unbleached flour 1-1/2 tsp baking powder 1/4 tsp salt
I agree with the commenters and wish I would have looked at them before I made this. It is WAY too sweet. I also thought it was quite soupy. I found it a bit odd it was latticed on top rather than biscuits. It was a bit closer to a pie than cobbler. Too many adjustments needed for this recipe to use it again.
This was really good! Way too sweet. I only used 1 c. sugar and that was too much - will try 3/4 next time. Swapped lemon zest for cinnamon. Skipped butter pats on top. The lattice was way too finicky so I just cut normal circle biscuits. Devoured by all!
Self Rising Flour (from King Arthur) 1 cup unbleached flour 1-1/2 tsp baking powder 1/4 tsp salt