Strawberry Rhubarb Cobbler
A delightful dessert that combines the sweet and tangy flavors of strawberries and rhubarb under a golden, fluffy topping.
Ingredients
Fruit Filling
- 2 cups fresh rhubarb, small diced Use fresh rhubarb for the best flavor.
- 2 cups fresh strawberries, small diced Use fresh strawberries for optimal taste.
- 2 tablespoons cornstarch To thicken the filling.
- 2 teaspoons vanilla extract Adds flavor.
- 1/2 cup granulated sugar For the fruit mixture.
- 1/2 teaspoon cinnamon Enhances the flavor.
Biscuit Topping
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, very cold, cut into small cubes Helps create a flaky topping.
- 1/2 cup buttermilk, very cold
- 2 tablespoons granulated sugar For the topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the rhubarb, strawberries, cornstarch, vanilla extract, 1/2 cup of sugar, and cinnamon. Mix well and transfer this mixture to a baking dish.
- In another bowl, whisk together the flour, baking powder, salt, and the remaining 2 tablespoons of sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined.
- Drop spoonfuls of the batter over the fruit mixture.
Baking
- Bake for 35-40 minutes until the cobbler is golden and bubbly.
- Let it cool slightly before serving.
Notes
Serve warm, optionally with vanilla ice cream or whipped cream. To store, cool completely, then cover. Refrigerate for up to 3 days or freeze for up to 3 months.