Strawberry Rhubarb Cobbler
A warm, jammy strawberry rhubarb cobbler with a buttery biscuit topping — easy to make and perfect with vanilla ice cream.
Ingredients
Filling
- 4 cups strawberries hulled and halved
- 3 cups rhubarb trimmed and cut into 1/2-inch pieces
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch fine salt
Topping
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- 6 tbsp cold unsalted butter cubed
- ¾ cup whole milk or buttermilk
- 1 large egg optional, for brushing
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine strawberries and rhubarb with 3/4 cup sugar. Toss cornstarch with a bit of sugar, then add to fruit with lemon juice, vanilla, and salt. Let sit 10 minutes.
- Whisk flour, 2 tablespoons sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined; dough will be sticky.
- Pour fruit and any juices into a 9x13-inch baking dish. Drop spoonfuls of dough over fruit, leaving gaps. Beat egg and brush over biscuits if desired.
- Bake 35–45 minutes until topping is golden and filling bubbles. Tent with foil if topping browns too quickly. Cool 10 minutes before serving.
Notes
- Adjust sugar in the filling to match your fruit’s sweetness.
- Use cold butter and do not overmix the topping to keep it tender.
- Frozen fruit can be used straight from the freezer; add a few extra minutes to baking time.
- Serve warm with vanilla ice cream or whipped cream.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 7gSodium: 250mgSugar: 28g
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