Description
This Strawberry Rhubarb Cobbler is topped with a thick, biscuit-like crust that’s sprinkled with sugar for a fabulously crunchy texture.
From Brenda Score of A Farmgirl’s Dabbles.
Ingredients
- FOR THE STRAWBERRY RHUBARB FILLING:
- 1-½ pound Rhubarb, Sliced Into 1/2-inch Pieces
- 1 pound Strawberries, Hulled And Quartered
- ¾ cups Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Instant Tapioca
- 1 Tablespoon Freshly Squeezed Orange Juice
- 1 teaspoon Orange Zest
- FOR THE DOUGH:
- 1 cup All-purpose Flour
- 3 Tablespoons Packed Brown Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Kosher Salt
- 3 Tablespoons Unsalted Butter, Chilled And Diced
- ⅓ cups Milk
- 2 Tablespoons Sugar
Preparation
Preheat oven to 375° F.
For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
