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.
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
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.
Find it online: https://www.eatswithsoul.com/strawberry-rhubarb-cobbler-2/