Introduction & Inspiration

Strawberry-Rhubarb Cobbler is a classic dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb. It’s a comforting and satisfying treat, especially when served warm with a scoop of vanilla ice cream. The combination of the bubbling fruit filling and the tender, golden-brown crust is simply irresistible.

My inspiration for this recipe comes from a love of seasonal baking and the desire to showcase the unique flavor combination of strawberries and rhubarb. It is one of my favorite dessert. It is perfect for spring and summer.

This cobbler is perfect for a family gathering, a potluck, or any time you want a dessert that’s both comforting and delicious. It’s also a great way to use up a bounty of fresh rhubarb and strawberries.

A perfect way to use seasonal fruits.

Nostalgic Appeal

Cobblers, in general, evoke feelings of home-baked goodness and simpler times. They’re a classic dessert that’s often associated with family gatherings and comfort food. Strawberry-Rhubarb Cobbler, in particular, is a springtime favorite, celebrating the arrival of fresh, seasonal produce.

The combination of strawberries and rhubarb is a classic pairing, offering a delightful balance of sweet and tart flavors. It’s a dessert that’s both familiar and comforting, a reminder of cherished memories.

This recipe captures that nostalgic appeal while providing clear, step-by-step instructions for making a truly exceptional cobbler. It’s a way to recreate those classic flavors and create new memories.

A perfect dessert, to enjoy with family and friends.

Homemade Focus

This Strawberry-Rhubarb Cobbler recipe is all about embracing the joy of homemade baking. We’re making both the fruit filling and the crust from scratch, using fresh, high-quality ingredients.

While you could certainly use store-bought pie crust, making your own adds a special touch and allows you to control the flavor and texture. The homemade crust is tender, flaky, and slightly sweet, providing the perfect complement to the sweet and tart filling.

It’s about creating something delicious and satisfying from simple ingredients. It’s about the joy of baking and sharing your creations with others. A perfect dessert, full of flavour.

Flavor Goal

The primary flavor goal for this Strawberry-Rhubarb Cobbler is a delightful balance of sweet and tart flavors, with a focus on the fresh fruit. The strawberries provide sweetness and a juicy texture, while the rhubarb adds a distinctive tartness that keeps the dessert from being overly sweet.

The crust should be tender and slightly sweet, providing a perfect base for the bubbling fruit filling. The overall effect is a dessert that’s both comforting and refreshing, a perfect celebration of spring and summer flavors.

A classic combination, for the perfect dessert.

Ingredient Insights

For the Filling:

Granulated Sugar: Sweetens the fruit filling.
All-Purpose Flour: Thickens the fruit filling, creating a slightly syrupy consistency.
Fresh or Frozen Rhubarb (Sliced): Provides the distinctive tartness that balances the sweetness of the strawberries. If using frozen rhubarb, thaw and drain it before using.
Fresh Strawberries (Halved): Add sweetness and a juicy texture to the filling.
Butter (Cubed): Adds richness and flavor to the filling. Dotting the butter over the fruit before baking helps to create a slightly richer, more flavorful sauce.

For the Crust:

All-Purpose Flour: Provides the structure for the crust.
Salt: Enhances the other flavors and balances the sweetness.
Canola Oil: Creates a tender, flaky crust. Using oil instead of solid shortening or butter results in a slightly different texture, but it’s still delicious and easy to work with.
Warm Water: Hydrates the flour and helps to bind the dough together.
2% Milk: Adds a touch of richness and helps to create a golden-brown crust.
Granulated or Coarse Sugar: Sprinkled on top of the crust for added sweetness and a slightly crunchy texture.

Essential Equipment

Large Bowl: For mixing the fruit filling and the crust ingredients.
11×7-Inch Baking Dish: For baking the cobbler.
Whisk: For combining the dry ingredients for the filling and for whisking the oil and water for the crust.
Two Pieces of Waxed Paper: For rolling out the crust dough.
Rolling Pin: For rolling out the crust dough.

Ingredients

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

CRUST:

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon granulated or coarse sugar
Vanilla ice cream, optional

Step-by-Step Instructions

1. Prepare the Fruit Filling:

Preheat oven to 425°F (220°C).
In a large bowl, mix the sugar and flour.
Add the sliced rhubarb and halved strawberries; toss gently to coat.
Transfer the fruit mixture to a greased 11×7-inch baking dish.
Dot the fruit with the cubed butter.

2. Make the Crust:

In a separate bowl, mix the flour and salt.
In another bowl, whisk together the canola oil and warm water.
Add the oil mixture to the flour mixture, stirring with a fork until a dough is formed. The dough will be sticky.

3. Roll Out the Crust:

Roll out the dough between two pieces of waxed paper into an 11×7-inch rectangle.
Remove the top piece of waxed paper.

4. Top the Filling with the Crust:

Invert the crust rectangle over the fruit filling in the baking dish.
Gently peel off the remaining waxed paper.

5. Prepare for Baking:

Brush the pastry with the milk.
Sprinkle with the sugar.

6. Bake:

Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

7. Serve:

If desired, serve warm with vanilla ice cream.

Troubleshooting

Filling is Too Runny: Make sure to use enough flour to thicken the filling. If using frozen rhubarb, make sure to thaw and drain it thoroughly before using.
Crust is Tough: Be careful not to overwork the dough. Mix just until the ingredients are combined.
Crust is Too Sticky: This is normal for this type of oil-based crust. Rolling it out between two pieces of waxed paper is essential.

Tips and Variations

Use Fresh, Seasonal Fruit: For the best flavor, use fresh, ripe strawberries and rhubarb.
Add Other Fruits: Try adding other berries, such as blueberries or raspberries, to the filling.
Add Spices: Add a pinch of ground cinnamon, nutmeg, or ginger to the filling for extra warmth.
Make Individual Cobblers: Divide the filling and crust among individual ramekins for a pretty presentation.
Make a Crumble Topping: Instead of a pastry crust, you can make a crumble topping with flour, butter, sugar, and oats.

Serving and Pairing Suggestions

Serve Warm: This cobbler is best served warm, so the filling is bubbly and the crust is tender.
With Vanilla Ice Cream: A classic pairing!
With Whipped Cream: Adds an extra touch of creaminess.
With a Cup of Coffee or Tea: A comforting combination.

Nutritional Information

(Note: This is an estimated nutritional breakdown and will vary.) Per Serving (assuming about 8 servings):

Calories: 350-400
Fat: 15-20g
Saturated Fat: 5-7g
Cholesterol: 20-30mg
Sodium: 150-200mg
Total Carbohydrates: 50-55g
Dietary Fiber: 3-4g
Sugars: 30-35g
Protein: 4-5g

Strawberry-Rhubarb Cobbler: A Sweet and Tart Classic

Learn how to make delicious Strawberry-Rhubarb Cobbler! This recipe features a sweet and tart fruit filling and a tender, homemade crust.

Author: Grace

Ingredients

Scale

1–1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

CRUST:

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon granulated or coarse sugar
Vanilla ice cream, optional

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Instructions