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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!

Strawberry and Rhubarb Cobbler

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!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Author Annie N

Ingredients

  • 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

Instructions

  1. Preheat the oven to 180C/350F and spray a 12 inch skillet with cooking spray. I use Wilton Bake Easy*

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

Recipe Notes

* You can also use an 8x8 or 9x9 inch square pan