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Strawberry-Rhubarb Cobbler

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Strawberry-Rhubarb Cobbler

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Strawberry-Rhubarb Cobbler Recipe Strawberry-Rhubarb Cobbler Recipe

In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, baked under a batter that’s somewhere between a cobbler and a crisp. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.

At a glance

Prep
Bake
Total
Yield
9 servings

Nutrition information

Ingredients

Fruit

  • 4 cups diced rhubarb
  • 1 quart strawberries, washed and sliced, or thawed if frozen
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca or cornstarch

Topping

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Sparkling sugar for garnish

Fruit

  • 20 ounces diced rhubarb
  • 20 ounces strawberries, washed and sliced, or thawed if frozen
  • 7 ounces sugar
  • 1 1/8 ounces quick-cooking tapioca or 3/4 ounce cornstarch

Topping

  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 5 1/4 ounces granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces unsalted butter, melted and cooled
  • 2 ounces milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Sparkling sugar for garnish

Fruit

  • 567g diced rhubarb
  • 567g strawberries, washed and sliced, or thawed if frozen
  • 198g sugar
  • 32g quick-cooking tapioca or 3/4 ounce cornstarch

Topping

  • 241g King Arthur Unbleached All-Purpose Flour
  • 149g granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 113g unsalted butter, melted and cooled
  • 57g milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Sparkling sugar for garnish

Instructions

  1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.
  2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
  3. For the topping: Whisk together the flour, sugar, baking powder and salt.
  4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
  5. Stir the batter together until it’s evenly moistened.
  6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
  7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Nutrition Information

  • Serving Size197g
  • Servings Per Batch9
Amount Per Serving:
  • Calories303
  • Calories from Fat99
  • Total Fat11g
  • Saturated Fat7g
  • Trans Fat0g
  • Cholesterol51mg
  • Sodium104 mg
  • Total Carbohydrate51g
  • Dietary Fiber2g
  • Sugars44g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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