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Andrew Fowler

Strawberry Rhubarb Cobbler

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups hulled quartered fresh strawberries
  • 3 cups 1/2-inch fresh rhubarb pieces
  • 1 cup granulated sugar
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold heavy cream

Method
 

  1. Heat oven to 375°F; butter a 9-by-13-inch baking dish.
  2. Fold strawberries and rhubarb with 1 cup sugar, cornstarch, vanilla, and 1/4 teaspoon salt in dish.
  3. Whisk flour, 1/3 cup sugar, baking powder, and 1/2 teaspoon salt; work in butter until crumbly.
  4. Stir in cream just until flour is moistened.
  5. Drop heaping tablespoons of dough over fruit, leaving gaps.
  6. Bake 43 to 47 minutes until center bubbles and topping is golden. Rest 30 minutes to thicken filling.