Description
A delightful Strawberry Rhubarb Cobbler featuring a sweet and tangy fruit base topped with a tender, buttery biscuit crust. This comforting dessert balances the tartness of rhubarb with the sweetness of strawberries, perfect for any season.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- ¾ cup granulated sugar
Batter
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to prevent sticking and ensure easy serving.
- Mix Fruit and Sugar: Combine the sliced strawberries and chopped rhubarb with ¾ cup sugar in a bowl. Let this mixture sit for 15 minutes to macerate, drawing out juices and enhancing flavors.
- Make Batter Dry Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and the remaining ¾ cup sugar. Then, cut in your cold, cubed butter until the mixture becomes crumbly, resembling coarse crumbs. This creates a tender biscuit topping.
- Add Milk to Batter: Stir in the whole milk into the dry mixture gently until just combined, avoiding overmixing to keep the topping light and fluffy.
- Assemble Cobbler: Pour the fruit mixture evenly into the prepared baking dish. Drop spoonfuls of the batter evenly over the top of the fruit, covering it partially to allow fruit juices to bubble through during baking.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the fruit mixture is bubbly and cooked through. This ensures a perfectly baked cobbler with a crisp topping.
Notes
- For a more tart flavor, reduce the sugar slightly or add lemon zest to the fruit mixture.
- Cold butter is essential for a flaky and crumbly biscuit topping.
- Letting the fruit sit with sugar allows natural juices to release and intensify the flavor.
- You can substitute whole milk with buttermilk for a richer topping texture.
- Serve warm with vanilla ice cream or whipped cream for a classic dessert experience.
