Description
A delightful dessert recipe featuring a combination of fresh strawberries and rhubarb, topped with a sweet biscuit-like batter.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the strawberries, rhubarb, 3/4 cup of sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated.
- Pour the fruit mixture into a greased 9×13-inch baking dish.
- In another bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup of sugar.
- In a separate bowl, mix the melted butter, milk, and egg until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter over the fruit mixture in the baking dish, spreading it out as evenly as possible.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Let the cobbler cool for about 10 minutes before serving.
Notes
- For a twist, try adding a teaspoon of cinnamon to the fruit mixture for extra warmth.
- You can also substitute half of the strawberries with blueberries for a mixed berry cobbler.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg