All throughout making this I kept thinking this is NOT going to work out – and then amazingly – it was perfect! So dont be put off by the stickiness and globby nature of the batter – it doesnt spread well, doesnt look like its enough – and when you sprinkle the topping on top it also looks as if it has not been properly mixed together. But the outcome is divine! Enjoy! Of course we do grow the rhubarb and strawberries – then I freeze them for use when not in season. Just mix the fresh strawberries with the cooked rhubarb.
strawberry rhubarb cobbler
INGREDIENTS:
2 cups chopped rhubarb
1 1/2 cups strawberries, hulled and sliced
2/3 cup granulated sugar
1/3 cup cornstarch
1 teaspoon orange zest
2 tsp lemon juice
For the cobbler crust:
1 cup of granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup cold butter
1 cup buttermilk ( take regular or low fat milk and add two tbsp of apple cider vinegar to make buttermilk)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
31/2 cup of flour
3/4 cup of sugar
1/4 cup of cold butter
DIRECTIONS:
1. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest and cook until thickened. Let sit for 30 minutes to bring out the juices and add the lemon juice. Or if you have already cooked a larger amount rhubarb with cinnamon and sugar ( to taste) and frozen it – take it out, let it defrost and then mix 3-4 cups of the rhubarb and its liquid with 1.5 cups of cut strawberries folded into it. Taste for sweetness and if it needs more sugar add a half a cup. ( Sometimes when freezing some of the sweetness reduces).
2. In a separate medium bowl, whisk together sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla which you have combined, stir until just moistened. Don’t overmix.
3. Pour 2/3 of the batter into a lightly greased 13×9 baking dish and then pour the strawberries and rhubarb mixture over it. Drop the rest of the batter on top of the fruit. It does not spread well ( I tried! Then realized it didn’t matter as it spreads out when baking)
4. Cut the butter into the topping flour and sugar mixture until it resembles bread crumbs. Then sprinkle the mixture over the cobbler topping. Bake for 45 – 50 minutes until cobbler crust is golden brown and fruit filling is bubbling and a cake tester comes out clean Serve with whipped cream or vanilla ice cream!
