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Strawberry Rhubarb Cobbler
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Try this simple and delicious strawberry rhubarb cobbler with a biscuit-like crust. Top with whipped cream for the perfect treat!
Ingredients:
  • For the fruit mixture:
  • 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560g)  cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
  • 1 1/2 cups strawberries (1/2 pound or 225g), stemmed and sliced
  • 1/2 cup (100g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
  • 2 tablespoons quick cooking tapioca
  • 1 teaspoon orange zest
  • For the cobbler crust:
  • 1 cup (130g) all purpose flour
  • 2 tablespoons white granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup (4 tablespoons, 57g) butter, cut into cubes
  • 1/4 cup (60ml) milk
  • 1 egg, lightly beaten
Instructions:
  • In a bowl, combine rhubarb, strawberries, sugar, tapioca, and orange zest. Allow it to sit and soak for 30 minutes to an hour to enhance the flavors.
  • Heat your oven to 350°F (175°C).
  • Prepare the biscuit topping by combining flour, sugar, baking powder, and salt in a medium bowl. Use your hands to blend in the butter until the mixture looks like coarse crumbs with butter pieces the size of a pea or smaller. Gently fold in milk and egg until just combined, being careful not to overmix.
  • Spread the strawberry rhubarb mixture evenly in a 2-quart casserole dish. Place the biscuit dough on top of the fruit in a cobblestone-like pattern.
  • Simply bake at 350°F (175°C) for 35 minutes until the cobbler crust is beautifully golden brown. Enjoy with whipped cream, if desired.

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