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STRAWBERRY RHUBARD COBBLER RECIPE

Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert

Ingredients
  

  • Filling:
  • 1 pint of strawberries
  • 4 stalks of rhubarb
  • ¼ cup of honey OR ¼ cup of sugar
  • 1 teaspoon of cornstarch
  • 2 tablespoons of water
  • Biscuit Topping:
  • 1 cup of all-purpose flour
  • ¼ cup of sugar 1/2 if you want a sweeter topping
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ stick cold unsalted butter cut into small pieces
  • ¼ cup of boiling water

Instructions
 

  • Preheat oven to 425°.
  • Rinse and cut strawberries and rhubarb.  Cut rhubarb into 1-inch cubes.
  • Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).
  • In a separate bowl, mix together the flour, sugar, baking powder, and salt.
  • Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal.  Stir in the water until just combined.
  • Drop spoonfuls of the topping over the fruit.
  • Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes.  Topping will spread as it bakes.
  • Serve warm with whipped cream or a scoop of vanilla ice cream.