Introduction & Inspiration: A Sweet-Tart Symphony in a Baking Dish
This Strawberry-Rhubarb Cobbler is a celebration of spring and summer flavors! I love how the tartness of rhubarb pairs perfectly with the sweetness of strawberries. All nestled under a golden, flaky crust.
The inspiration for this recipe comes from my love for classic fruit cobblers. And a desire to showcase the unique and delicious combination of strawberries and rhubarb. They’re a match.
I’ve adapted and refined this recipe to be both easy to make and incredibly flavorful. With a focus on a simple, homemade crust that perfectly complements the juicy fruit filling.
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 seasonal fruit.
Nostalgic Appeal (and the Comfort of a Warm Cobbler)
Fruit cobblers, with their warm, bubbling filling and their tender, golden crusts, 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 straightforward preparation and its reliance on fresh, seasonal ingredients. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of warm, tart fruit and a buttery, flaky crust. It’s a flavor and texture combination that’s both comforting and familiar. It’s a true classic.
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 Beauty of a Simple Crust)
I’m a strong advocate for homemade desserts, and this Strawberry-Rhubarb Cobbler is a perfect example of why. Making your own cobbler, from the filling to the crust, allows you to control. And to create.
Store-bought versions of cobblers often lack the fresh flavor, the perfectly balanced sweetness, and the tender, flaky crust of homemade. When you bake from scratch.
This recipe features a simple, homemade crust that uses oil instead of butter or shortening. Making it surprisingly easy to make. It’s a no-fuss approach.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the joy of making a classic dessert from scratch. And to enjoy.
Flavor Goal: Tart Rhubarb, Sweet Strawberries, and a Flaky Crust
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 flaky, buttery crust, and a hint of warmth from the fruit itself.
The strawberries provide sweetness and a juicy texture. The rhubarb contributes its signature tartness, which is balanced by the sugar in the filling. It’s a classic combination.
The crust, made with all-purpose flour, salt, canola oil, warm water, and milk. Provides a flaky and slightly sweet base that complements the fruit filling perfectly.
The sprinkling of sugar on top of the crust before baking adds a touch of extra sweetness and a satisfying crunch. The overall effect is a cobbler.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Strawberry-Rhubarb Cobbler so delicious. For the Filling:
Sugar balances the tartness of the rhubarb and strawberries. All-purpose flour helps to thicken the fruit juices, creating a luscious filling.
Fresh or frozen rhubarb, sliced into ½-inch pieces, is the star of the show. Providing a unique tartness and a beautiful pink color. If using frozen rhubarb, thaw it.
Fresh strawberries, halved, add sweetness and a juicy texture. Use ripe, flavorful strawberries. Unsalted butter, cubed, is dotted over the filling before baking.
For the Crust:
All-purpose flour forms the base of the crust. Salt enhances the flavors.
Canola oil provides moisture and helps to create a flaky crust. This is a unique aspect of this recipe, as many crusts use solid fats like butter or shortening.
Warm water is used to bring the dough together. 2% milk is brushed over the crust before baking, promoting browning.
Granulated or coarse sugar is sprinkled over the crust before baking, adding a touch of sweetness and a slightly crunchy texture. Vanilla ice cream (optional).
Essential Equipment
You’ll need just a few basic kitchen tools:
An 11×7-inch baking dish.
Large and medium bowls: for mixing.
A whisk.
A rolling pin (for the crust).
Two pieces of waxed paper: also for the crust.
That’s it! This recipe is incredibly simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1-⅓ cups sugar
- ⅓ cup all-purpose flour
- 4 cups sliced fresh or frozen rhubarb, thawed (½-inch pieces)
- 2 cups halved fresh strawberries
- 2 tablespoons butter, cubed
CRUST:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup canola oil
- ⅓ cup warm water
- 1 tablespoon 2% milk
- 1 tablespoon granulated or coarse sugar
- Vanilla ice cream, optional
These are the ingredient amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb and strawberries.
Step-by-Step Instructions: From Fruit to Golden-Brown Goodness
Ready to bake a delicious and comforting Strawberry-Rhubarb Cobbler? Here’s a detailed, step-by-step guide:
1. Preheat Oven: Preheat the oven to 425°F (220°C).
2. Prepare the Filling:
In a large bowl, mix together the granulated sugar and all-purpose flour.
Add the sliced fresh or frozen (and thawed) rhubarb and the halved fresh strawberries to the bowl.
Toss gently to coat the fruit evenly with the sugar and flour mixture.
3. Transfer Filling to Baking Dish: Transfer the fruit filling to a greased 11×7-inch baking dish.
Dot the top of the filling with the cubed butter.
4. Make the Crust:
In a bowl, mix together the all-purpose flour and salt.
In another bowl, whisk together the canola oil and warm water.
Add the oil and water mixture to the flour mixture.
Stirring with a fork until a dough is formed. The dough will be sticky.
5. Roll Out the Dough: Roll out the dough between two pieces of waxed paper into an 11×7-inch rectangle. This prevents the dough from sticking to the rolling pin or the counter.
6. Top the Filling with Crust: Remove the top piece of waxed paper from the rolled-out dough.
Invert the rectangle of dough over the fruit filling in the baking dish.
Gently peel off the remaining waxed paper.
7. Brush and Sprinkle: Brush the top of the pastry with the 2% milk.
Sprinkle with granulated or coarse sugar.
8. Bake: Bake the cobbler in the preheated oven for 40-50 minutes. Or until the crust is golden brown and the filling is bubbly.
If the crust starts getting too brown before the filling is cooked through, tent the cobbler with foil.
9. Cool and Serve: Remove the cobbler from the oven and let it cool slightly on a wire rack.
Serve warm. If desired, serve with vanilla ice cream. Enjoy!
Troubleshooting
Here are some potential issues:
Problem: The filling is too runny.
Solution: Make sure you’re using enough flour to thicken the fruit juices. You can also add a tablespoon or two of cornstarch to the filling mixture.
Problem: The crust is too tough.
Solution: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in a tough crust.
Problem: The crust is soggy.
Solution: Make sure you’re baking the cobbler long enough, until the crust is golden brown and the filling is bubbly.
Problem: Rhubarb is too tart. Solution: Adjust sugar quantity next time.
Problem: Cobbler is burning on top. Solution: Cover with foil if needed.
Tips and Variations
Tips for making a perfect cobbler:
Tip: For an even richer flavor, use a combination of brown sugar and granulated sugar in the filling.
Tip: If you don’t have fresh rhubarb, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using.
Tip: To prevent the edges of the crust from over-browning, you can cover them with strips of foil or a pie shield during baking.
Variation: Add a teaspoon of vanilla extract or almond extract to the filling for extra flavor.
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 streusel topping to the cobbler instead of a pastry crust.
Variation: Sprinkle the top of the cobbler with chopped nuts, such as pecans or walnuts, before baking.
Variation: Add some lemon zest.
Serving and Pairing Suggestions
Serving suggestions for this dessert:
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 casual weeknight meal, a potluck, a barbecue, or any gathering.
It’s also perfect for a weekend brunch or a special treat.
Pairing Suggestions:
This cobbler pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of sweet tea or lemonade.
A dessert wine.
It is very versatile.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: 479
- Fat: 22g (4g saturated fat)
- Cholesterol: 8mg
- Sodium: 181mg
- Carbohydrate: 68g (38g sugars, 3g fiber)
- Protein: 5g
This information comes directly from the recipe’s provided nutrition facts. This Strawberry Rhubarb Cobbler is a relatively rich dessert, due to the butter, sugar, and oil in the crust and filling.
It does provide some fiber and vitamins from the strawberries and rhubarb. It’s best enjoyed in moderation.
You can adjust the recipe to your dietary needs.
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Strawberry-Rhubarb Cobbler
Description
This Strawberry-Rhubarb Cobbler is a celebration of spring and summer flavors! I love how the tartness of rhubarb pairs perfectly with the sweetness of strawberries. All nestled under a golden, flaky crust
Ingredients
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1–⅓ cups sugar
- ⅓ cup all-purpose flour
- 4 cups sliced fresh or frozen rhubarb, thawed (½-inch pieces)
- 2 cups halved fresh strawberries
- 2 tablespoons butter, cubed
CRUST:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup canola oil
- ⅓ cup warm water
- 1 tablespoon 2% milk
- 1 tablespoon granulated or coarse sugar
- Vanilla ice cream, optional
These are the ingredient amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb and strawberries.
Instructions
Ready to bake a delicious and comforting Strawberry-Rhubarb Cobbler? Here’s a detailed, step-by-step guide:
1. Preheat Oven: Preheat the oven to 425°F (220°C).
2. Prepare the Filling:
In a large bowl, mix together the granulated sugar and all-purpose flour.
Add the sliced fresh or frozen (and thawed) rhubarb and the halved fresh strawberries to the bowl.
Toss gently to coat the fruit evenly with the sugar and flour mixture.
3. Transfer Filling to Baking Dish: Transfer the fruit filling to a greased 11×7-inch baking dish.
Dot the top of the filling with the cubed butter.
4. Make the Crust:
In a bowl, mix together the all-purpose flour and salt.
In another bowl, whisk together the canola oil and warm water.
Add the oil and water mixture to the flour mixture.
Stirring with a fork until a dough is formed. The dough will be sticky.
5. Roll Out the Dough: Roll out the dough between two pieces of waxed paper into an 11×7-inch rectangle. This prevents the dough from sticking to the rolling pin or the counter.
6. Top the Filling with Crust: Remove the top piece of waxed paper from the rolled-out dough.
Invert the rectangle of dough over the fruit filling in the baking dish.
Gently peel off the remaining waxed paper.
7. Brush and Sprinkle: Brush the top of the pastry with the 2% milk.
Sprinkle with granulated or coarse sugar.
8. Bake: Bake the cobbler in the preheated oven for 40-50 minutes. Or until the crust is golden brown and the filling is bubbly.
If the crust starts getting too brown before the filling is cooked through, tent the cobbler with foil.
9. Cool and Serve: Remove the cobbler from the oven and let it cool slightly on a wire rack.
Serve warm. If desired, serve with vanilla ice cream. 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 flaky, buttery crust made with oil. It’s a perfect way to enjoy 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 11×7-inch baking dish. Can I use a different size?
A: Yes, you can use a different size baking dish, but you may need to adjust the baking time accordingly. A 9×13-inch baking dish would work.
Q: I’m allergic to dairy, can I use substitutes? A: Yes, you can.
Q: Can I make this in individual servings? A: Yes, absolutely.