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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!
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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

  • 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.

Notes

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