Introduction & Inspiration: A Springtime Classic, Sweet and Tart
This Strawberry Rhubarb Cobbler is a celebration of spring flavors! I love the combination of the sweet, juicy strawberries, the tart rhubarb, and the tender, biscuit-like topping. It’s a perfect dessert.
The inspiration for this recipe comes from my love for fruit cobblers. And a desire to showcase the unique and delicious combination of strawberries and rhubarb. They are a perfect pair.
I’ve adapted and refined this recipe over time. Ensuring that the filling is perfectly balanced between sweet and tart. And that the topping is golden brown and slightly crisp.
This cobbler is perfect for any occasion, from a casual weeknight dessert to a weekend brunch. It’s a guaranteed crowd-pleaser. And it’s a wonderful way to enjoy the bounty of spring.
Nostalgic Appeal (and the Comfort of Warm Fruit Cobbler)
Fruit cobblers, with their warm, bubbly filling and their tender, biscuit-like topping, evoke a sense of nostalgia and home-baked goodness. They remind me of family gatherings, summer picnics, and the simple pleasure of a comforting dessert.
This Strawberry Rhubarb Cobbler captures that classic appeal. With its fresh fruit filling and its easy, drop-biscuit topping. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of warm fruit and a tender, slightly sweet biscuit. It’s a flavor and texture combination that’s both comforting and familiar. A classic for a reason.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself with a scoop of vanilla ice cream. A moment of pure culinary happiness.
Homemade Focus (and the Simplicity of Cobblers)
I’m a strong advocate for homemade desserts, and this Strawberry Rhubarb Cobbler is a perfect example of why. Making your own cobbler allows you to control the ingredients and the flavors, creating a dessert that’s far superior to anything store-bought.
Store-bought versions of cobblers often lack the fresh flavor, the perfect balance of sweet and tart, and the tender, homemade topping that you can achieve with scratch baking. When you make it at home, you control it all.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are incredibly delicious.
It’s a recipe that I encourage everyone to try. It’s a great way to showcase seasonal fruit. And to enjoy the satisfaction of creating a comforting and classic dessert from scratch.
Flavor Goal
The flavor goal of this Strawberry Rhubarb Cobbler is to achieve a perfect balance of sweet and tart. With a juicy, flavorful fruit filling, a tender, biscuit-like topping, and a hint of warmth from the fresh ginger (in other variations).
The strawberries provide sweetness and a juicy texture. The rhubarb contributes its signature tartness, which is balanced by the sugar in the filling. It is the perfect combination.
The cornstarch and instant tapioca help to thicken the juices released by the fruit during baking. Creating a luscious, not-too-runny filling. The orange juice and zest add brightness.
The topping, made with all-purpose flour, brown sugar, baking powder, salt, unsalted butter, and milk. Is tender, slightly sweet, and biscuit-like. It provides the perfect textural contrast.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Strawberry Rhubarb Filling:
Rhubarb, sliced into ½-inch pieces, is the star of the show. Providing a unique tartness and a beautiful pink color. Use fresh rhubarb.
Strawberries, hulled and quartered, add sweetness and a juicy texture. Granulated sugar balances the tartness of the rhubarb and strawberries.
Cornstarch and instant tapioca help to thicken the fruit juices, creating a luscious filling. Freshly squeezed orange juice and orange zest add brightness.
For the Dough (Topping):
All-purpose flour forms the base of the biscuit-like topping. Packed brown sugar adds sweetness.
Baking powder is the leavening agent. Kosher salt enhances the flavors.
Unsalted butter, chilled and diced, is essential. Milk adds moisture and helps to bring the dough together.
Granulated sugar is sprinkled over the dough mounds before baking, adding a touch of extra sweetness and a slightly crunchy texture.
Vanilla ice cream or whipped cream, for serving (optional), are classic accompaniments.
Essential Equipment
You’ll need a few basic kitchen tools:
A deep baking dish (the recipe specifies an oval dish about 9 x 11 inches with tall sides, but a similar-sized baking dish will work).
Large and medium bowls: for mixing.
A pastry blender or fork for cutting the butter into the dry ingredients for the topping.
A whisk.
A spoon: for dropping the dough.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good-quality baking dish.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE STRAWBERRY RHUBARB FILLING:
- 1 ½ lb. Rhubarb, Sliced Into ½-inch Pieces
- 1 lb. Strawberries, Hulled And Quartered
- ¾ cup Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Instant Tapioca
- 1 Tbsp. Freshly Squeezed Orange Juice
- 1 tsp. Orange Zest
FOR THE DOUGH:
- 1 cup All-purpose Flour
- 3 Tbsp. Packed Brown Sugar
- 2 tsp. Baking Powder
- ¼ tsp. Kosher Salt
- 3 Tbsp. Unsalted Butter, Chilled And Diced
- â…“ cup Milk
- 2 Tbsp. Sugar
These are the quantities as listed.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a delicious Strawberry Rhubarb Cobbler? Here’s a detailed, step-by-step guide:
1. Preheat Oven:
Preheat the oven to 375°F (190°C).
2. Make the Strawberry Rhubarb Filling: In a medium bowl, toss the sliced rhubarb and quartered strawberries with the granulated sugar, cornstarch, instant tapioca, freshly squeezed orange juice, and orange zest.
Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the sugar to draw out some of the juices from the fruit.
3. Make the Dough:
In a large bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and kosher salt.
With a rigid pastry blender or a fork (or your fingertips), cut the chilled, diced butter into the dry mixture until it’s incorporated and crumbly. The mixture should resemble coarse crumbs.
Drizzle the milk evenly over the top of the flour mixture.
Stir together just until evenly moistened. Do not over-mix. The dough will be thick.
4. Assemble the Cobbler:
Transfer the strawberry rhubarb filling to a deep baking dish (the oval dish shown in the photos is about 9 x 11 inches, with tall sides).
Using a spoon, drop the dough onto the top of the strawberry rhubarb filling. Dividing it evenly into 8 dough mounds.
Sprinkle the 2 tablespoons of granulated sugar evenly over the dough mounds.
5. Bake:
Bake, uncovered, for about 40 minutes. Until the biscuits are browned and the filling juices are thickened and bubbling nicely.
6. Cool and Serve: Remove the cobbler from the oven and transfer it to a cooling rack.
Let it cool for about 30 minutes before serving. This allows the filling to thicken slightly.
Serve warm, with a scoop of vanilla bean ice cream or a dollop of whipped cream, or a splash of cream, if desired. Enjoy!
Troubleshooting
Here are a few potential problems:
Problem: The filling is too runny.
Solution: Make sure you’re using enough cornstarch and tapioca to thicken the fruit juices. You can also add a bit more cornstarch, a teaspoon at a time, if needed. Also, be sure to let the cobbler cool.
Problem: The topping is too dry.
Solution: Make sure you’re not overmixing the dough. Also, make sure you’re using enough milk.
Problem: The cobbler is sticking to the baking dish.
Solution: Make sure to use a good quality baking dish.
Problem: Fruit is not cooked. Solution: Make sure you are cooking for long enough.
Problem: Cobbler is burning on top. Solution: Lower temperature and/or add foil.
Tips and Variations
Here are some tips:
Tip: For an even richer flavor, use brown butter in the topping.
Tip: If you don’t have instant tapioca, you can omit it, but the filling may be slightly runnier.
Tip: To save time, you can use a store-bought biscuit mix for the topping.
Variation: Use different types of fruit, such as blueberries, raspberries, blackberries, peaches, or apples, instead of or in addition to the strawberries and rhubarb.
Variation: Add a teaspoon of vanilla extract or almond extract to the filling or the topping.
Variation: Sprinkle the top of the cobbler with chopped nuts, such as pecans or walnuts, before baking.
Variation: Add a streusel topping to the cobbler instead of the biscuit topping.
Variation: Add spices to the topping.
Serving and Pairing Suggestions
This dessert is perfect for many occasions:
Serving Suggestions:
Serve the cobbler warm, straight from the oven or after it has cooled slightly.
Serve it with a scoop of vanilla ice cream, whipped cream, or a dollop of crème fraîche.
Serve it as a dessert for a summer barbecue, a potluck, a picnic, or any casual gathering.
It’s also perfect for a weeknight treat or a weekend brunch.
Pairing Suggestions:
This cobbler pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of iced tea or lemonade.
It is a great summer dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings, without ice cream or whipped cream):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 15-20 grams (mostly from the butter)
- Carbohydrates: 50-60 grams
- Fiber: 3-4 grams
This is an estimate. This Strawberry Rhubarb Cobbler is a relatively rich dessert, due to the butter and sugar.
It does provide some fiber and vitamins from the strawberries and rhubarb. It’s best enjoyed in moderation.
You can reduce the fat.
Print
Strawberry Rhubarb Cobbler
Description
This Strawberry Rhubarb Cobbler is a celebration of spring flavors! I love the combination of the sweet, juicy strawberries, the tart rhubarb, and the tender, biscuit-like topping
Ingredients
FOR THE STRAWBERRY RHUBARB FILLING:
- 1 ½ lb. Rhubarb, Sliced Into ½-inch Pieces
- 1 lb. Strawberries, Hulled And Quartered
- ¾ cup Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Instant Tapioca
- 1 Tbsp. Freshly Squeezed Orange Juice
- 1 tsp. Orange Zest
FOR THE DOUGH:
- 1 cup All-purpose Flour
- 3 Tbsp. Packed Brown Sugar
- 2 tsp. Baking Powder
- ¼ tsp. Kosher Salt
- 3 Tbsp. Unsalted Butter, Chilled And Diced
- â…“ cup Milk
- 2 Tbsp. Sugar
Instructions
1. Preheat Oven:
Preheat the oven to 375°F (190°C).
2. Make the Strawberry Rhubarb Filling: In a medium bowl, toss the sliced rhubarb and quartered strawberries with the granulated sugar, cornstarch, instant tapioca, freshly squeezed orange juice, and orange zest.
Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the sugar to draw out some of the juices from the fruit.
3. Make the Dough:
In a large bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and kosher salt.
With a rigid pastry blender or a fork (or your fingertips), cut the chilled, diced butter into the dry mixture until it’s incorporated and crumbly. The mixture should resemble coarse crumbs.
Drizzle the milk evenly over the top of the flour mixture.
Stir together just until evenly moistened. Do not over-mix. The dough will be thick.
4. Assemble the Cobbler:
Transfer the strawberry rhubarb filling to a deep baking dish (the oval dish shown in the photos is about 9 x 11 inches, with tall sides).
Using a spoon, drop the dough onto the top of the strawberry rhubarb filling. Dividing it evenly into 8 dough mounds.
Sprinkle the 2 tablespoons of granulated sugar evenly over the dough mounds.
5. Bake:
Bake, uncovered, for about 40 minutes. Until the biscuits are browned and the filling juices are thickened and bubbling nicely.
6. Cool and Serve: Remove the cobbler from the oven and transfer it to a cooling rack.
Let it cool for about 30 minutes before serving. This allows the filling to thicken slightly.
Serve warm, with a scoop of vanilla bean ice cream or a dollop of whipped cream, or a splash of cream, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Strawberry Rhubarb Cobbler baking journey!
Summary: This Strawberry Rhubarb Cobbler is a simple yet satisfying dessert featuring a juicy, sweet-tart filling made with fresh strawberries and rhubarb, topped with a tender, buttery, biscuit-like topping. It’s perfect for showcasing the flavors of spring and summer.
Q&A:
Q: Can I make this cobbler ahead of time?
A: Yes, you can assemble the cobbler ahead of time and store it, unbaked, in the refrigerator for up to 24 hours. You can also bake the cobbler and store it, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
Q: Can I freeze this cobbler?
A: Yes, you can freeze this cobbler, either baked or unbaked. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before baking (if unbaked) or before reheating (if baked).
Q: I don’t have a cast iron skillet. Can I use a different baking dish?
A: Yes, you can use a 9×13-inch baking dish, a 9-inch square baking dish, or a similar-sized oven-safe dish instead of a cast iron skillet.
Q: Can I use frozen fruit? A: Yes, you can.
Q: I don’t like rhubarb, what else could I use? A: You can substitute it for another fruit.