Team LP loves everything rhubarb. ESPECIALLY when rhubarb is accompanied by strawberries. This is a very easy and tasty recipe for a strawberry rhubarb cobbler. What makes cobblers so great, is that they can be a brunch item, dessert or mid-afternoon snack!
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En lieu of the recipe below, we used 1/4 cup of the egg mixture from the morning's french toast, which consists of egg, milk, cinnamon and vanilla. (Substitute one egg and 1/4 cup of milk).
Strawberry Rhubarb Cobbler
4 1/2 cups rhubarb, chopped (leaves removed)
1 1/2 cups strawberries
1/2 cup sugar
1 teaspoon lemon zest
4 1/2 cups rhubarb, chopped (leaves removed)
1 1/2 cups strawberries
1/2 cup sugar
1 teaspoon lemon zest
In a bowl, mix the rhubarb and the strawberries with the sugar and lemon zest. Let sit to macerate for 30 minutes to an hour. (The longer you leave it, the sweeter the rhubarb will become!)
In a medium bowl, combine 2 Tablespoons of sugar, 1 cup of flour, 1 1/2 teaspoon baking powder and salt. Cut 1/4 cup butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
Pour fruit into a 2-quart casserole dish. By the spoonful, drop the batter on the fruit.
Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
Serve with whipped cream if you see fit! :)
Pour fruit into a 2-quart casserole dish. By the spoonful, drop the batter on the fruit.
Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
Serve with whipped cream if you see fit! :)
I can't wait to make this but how many strawberries and rhubarb? Roughly chopped?
ReplyDeleteI like to use about half a quart of strawberries and about 6-7 stalks of rhubarb, cut into 1/4 inch cubes. As for the chopping, depending on the size of the strawberries, roughly chop or cut in half and then half again!
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