Sweet strawberries and tart rhubarb are married together with a crisp, yet fluffy top to make this sublime cobbler which you’ll make again and again!
What are your thoughts on rhubarb?
I always thought I hated it, then I made some rhubarb jam for a client once and I was like “woah, this is amazing!”
I always had a penchant for those rhubarb and custard boiled sweets, but I know sweets aren’t exactly representative of what the actual fruit tastes like.
After I made the jam, I decided to play around with rhubarb a bit more and add it into things. Now? I’ve decided that I actually love it. It adds a lovely twang to any fruit it’s with, it’s so complimentary to the strawberries in this cobbler.
Let’s talk about cobblers. There are many, many different ways to make them. Some people make them with a batter on top, some with biscuits/dumplings and some are a more crumbly mixture which you sprinkle on the top.
This mixture for this top is versatile – you can either add a bit more cream and make it into a dough, so you can place biscuits on top, or make it more crumbly. It’s completely up to you, but it works both ways!
I have gone for the crumbly mixture sprinkled on the top for this cobbler.
I actually like all types of cobbler, they all have their place, but to go with juicy strawberries, and tart rhubarb, I decided I wanted to make a mixture almost as you would for making biscuits or a crisp (which would have rolled oats in). Then I added in an egg and some double cream to make it a slightly stickier dough which would spread when baked to create that famous “cobble stone” top.
It’s slightly crunchy on the top, fluffy in the middle and it melts in your mouth as you bite into it. I used brown sugar in the topping to add an extra depth, but you can use white sugar if you prefer. I just love recipes like this, when you have a great base recipe and you can tweak things to make them your preferred way.
Once baked, the strawberries and rhubarb cook down into a rich, juicy sauce with chunks of fruit in. Simply sublime. It’s amazing how just a few ingredients can make something so delicious.
You can also bake this cobbler in a skillet, or a baking dish. Completely up to you! I like the look of skillets for my photos, but I understand not everyone takes pictures of their food!
This has become a new favourite flavour combination in my house and I hope you’ll enjoy it too!
Strawberry and Rhubarb Cobbler
- For the filling:
- 2 cups (300g) sliced fresh strawberries
- 2 1/2 cups (262g) rhubarb, ends removed and sliced into 1/4 inch chunks
- 2 tbsp plain/all purpose flour
- 3/4 cup (150g) caster/white sugar
- For the topping:
- 1 cup (140g) plain/all purpose flour
- 1/2 cup (100g) light brown sugar, OR you can use white sugar
- 1 tsp baking powder
- 1/2 stick (56g) unsalted butter, cold and cubed
- 1 large egg
- 3-5 tbsp double/heavy cream
- Preheat the oven to 180C/350F and spray a 12 inch skillet with cooking spray. I use Wilton Bake Easy*
- Place the strawberries, rhubarb, flour and sugar into a medium sized bowl and stir to coat all the fruit in the sugar and flour. Tip into your prepared skillet/pan and spread into an even layer.
- Place the flour, sugar, baking powder and butter into a medium sized bowl. Using a pastry cutter, or your fingers, rub the butter into the flour until you have a texture which resembles coarse breadcrumbs. A few pea sized lumps of butter is fine.
- Add in the egg and 2tbsp of cream. Mix with a spoon until well combined. Add in another 1tbsp of cream and mix, if required. You want some large lumps of dough and some smaller lumps - this is for a crumbly top. Crumble the topping all over the fruit, it's fine to have some of the fruit still peeking through - in fact that adds to the aesthetic in my opinion!
- For a dumpling topping: Add cream 1tbsp at a time and stir until you have one large lump of dough. Then use a 1.5tbsp cookie scoop to place rounds of dough on top of the fruit.
- Place in the oven for 25 minutes at 180C/350F - until the top is firm to the touch and the fruit is just bubbling around the edge. Then turn the oven down to 160C/325F and cook for a further 10-12 minutes until bubbling all over and the fruit feels soft when you poke a skewer/knife into the centre.
- Leave to cool for at least 30 minutes before serving. It's delicious while still slightly warm and served with ice cream! Alternatively you can leave it to cool completely.
- Strawberry and Rhubarb Cobbler can be kept covered in the fridge, for 2 days. Either eat at room temperature, or divide onto plates and reheat in the microwave for 1 minute.
- If you make it in a skillet, I would advise not keeping the cobbler in there more than 1 day as it will start to taste metallic.