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–+ servings

Old Fashioned Strawberry Rhubarb Cobbler

Tart rhubarb, sweet strawberries and a secret-recipe topping inspired by sugar cookies. A springtime classic you'll love. Makes 8 servings.
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes

Equipment

  • 8 or 9 inch baking dish round, square, either is fine
  • Aluminum foil
  • Hand mixer
  • Large mixing bowl

Ingredients

Strawberry Rhubarb Filling

  • 8 cups chopped rhubarb (½ inch cubes; frozen is fine - just let it thaw a bit)
  • 8 cups halved strawberries (frozen is fine - just let it thaw a bit)
  • ⅔ cup sugar
  • ¼ cup cornstarch

Sugar Cookie Topping

  • ½ cup salted butter softened to room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder

Instructions

  • Preheat. Preheat the oven to 375℉ with rack the center.  
  • Mix filling. Combine the ingredients for the fruit filling in a large mixing bowl and pour into the baking dish.
  • Prebake the fruit filling. Cover with foil and bake the filling only for 30 minutes to release juices and thicken the filling.
  • Make the topping. Prepare the topping while the fruit is in the oven.  Beat the butter and sugar for 2-3 minutes with an electric mixer on medium speed until fluffy.  Add the egg yolk and vanilla and beat until combined  Add the dry ingredients (flour, baking powder, and salt) and mix on low until just combined.
  • Assemble and bake. Remove the hot filling from the oven and drop the dough for the topping on the hot fruit by the tablespoonful. Bake again for 40-45 minutes, until topping is golden brown.
  • Serve. Cool for at least 20 minutes before serving. Serve warm or cool, with vanilla ice cream. Refrigerate any leftovers.

Notes

You don't need to peel rhubarb, but if you have any fibrous bits, just remove them as you chop.
If you prefer using unsalted butter just add 1/4 teaspoon of salt in with the flour.
Add coarse sugar during the last five minutes of baking, if desired.
This recipe doubles very well in a 13 x 9 baking dish.  Baking time will stay almost the same, maybe a few minutes longer.  If you're doubling it, just use a whole egg instead of 2 yolks to avoid waste.

Nutrition

Calories: 352kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 113mg | Potassium: 592mg | Fiber: 5g | Sugar: 38g | Vitamin A: 529IU | Vitamin C: 94mg | Calcium: 144mg | Iron: 2mg
Servings: 8 servings
Calories: 352kcal
Author: Katie Shaw