Strawberry Rhubarb Cobbler Recipe
Looking for an old fashioned strawberry rhubarb cobbler? Our recipe delivers a golden crust and bubbly fruit filling. Bake this dessert today!
Servings 8 servings
Calories 350kcal
Ingredients
- 4 cups fresh or frozen strawberries hulled and chopped
- 4 cups fresh or frozen rhubarb chopped (leaves discarded)
- 1 cup granulated sugar divided
- 2 tablespoons cornstarch or tapioca
- 1 tablespoon lemon juice or orange zest
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 cup milk
- 1 large egg
- 1/2 cup butter melted
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13 baking pan, 9x9 pan, or 10-inch cast-iron skillet.
- In a large bowl, toss the strawberries and chopped rhubarb with half of the sugar, lemon juice, and cornstarch. Let sit to macerate and draw out the natural juices.
- Pour the fruit filling into the prepared baking dish.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and remaining sugar.
- Stir the milk, egg, and melted butter into the dry ingredients until a batter forms.
- Drop spoonfuls of the batter evenly over the fruit filling.
- Bake for 35 to 45 minutes until the topping is golden brown and the fruit juices are bubbling thickly in the center, ensuring the cornstarch has activated.
- Allow to cool slightly before serving warm with vanilla ice cream.