Strawberry Cobbler Recipe

Image by CarrieA

 

STRAWBERRY RHUBARB COBBLER

A simple dessert that sings of spring
Hands-on time: 25 minutes
Oven time: 25 minutes
Serves 8
    • 1/2 cup sugar
    • 3 tablespoons flour
    • 1 teaspoon cinnamon
    • 2-1/2 cups rhubarb, diced very small (see ALANNA’s TIPS)
    • 2-1/2 cups ripe strawberries, hulled, cut in pieces if large

 

    TOPPING

  • 1 cup flour, fluffed to aerate before measuring
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal (not stone-ground)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon table salt
  • Zest of a lemon, optional
  • 3 tablespoons cold butter, diced
  • 1/2 cup buttermilk

Preheat oven to 400F.

In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to a glass deep-dish pie pan.

In the same bowl, combine flour, sugar, cornmeal, baking powder, baking soda, salt and lemon zest. With your fingers, rub in butter until a coarse meal forms. (If making ahead, stop here and refrigerate.) With a fork, mix in buttermilk just to moisten. Spoon topping over fruit.

Bake for 25 minutes or until topping is golden and fruit is bubbly. Serve immediately with a splash of cream or a scoop of ice cream.