Description

A warm, comforting dessert featuring sweet strawberries and tangy rhubarb topped with a golden, biscuit-like cobbler crust – perfect served with a scoop of vanilla ice cream.

Ingredients

Units Scale

3 cups chopped rhubarb
3 cups sliced strawberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup granulated sugar (for topping)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/3 cup milk
1 large egg
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch square or round baking dish.
In a large bowl, combine rhubarb, strawberries, 3/4 cup sugar, cornstarch, lemon juice, and vanilla extract. Stir well and pour into prepared baking dish.
In a separate bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs.
In a small bowl, whisk together milk and egg. Add to the flour mixture and stir just until combined.
Drop spoonfuls of the batter over the fruit mixture, covering as evenly as possible.
Sprinkle coarse sugar over the topping if desired.
Bake for 35–40 minutes, or until topping is golden brown and fruit is bubbly.
Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Use fresh or frozen fruit – if using frozen, thaw and drain excess liquid.
Substitute buttermilk for milk for a tangier topping.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 27g
Sodium: 140mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg