Strawberry Rhubarb Cobbler

By srumbel

Featuring springtime produce, this strawberry rhubarb cobbler has a biscuit-like topping. Serve it with ice cream for the ultimate treat!
from recipegirl.com

Ingredients

• FRUIT FILLING:
• 2 1/2 2 1/2 1/2 cups (16 oz) strawberries, hulled and sliced
• 1 1/2 1 1/2 1/2 cups rhubarb stems, chopped
• 6 6 6 tablespoons granulated white sugar
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon finely grated lemon zest
• 1 1 1 teaspoon lemon juice
• 1 1 1 tablespoon cornstarch
• TOPPING:
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1/4 1/4 1/4 cup granulated white sugar
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/2 1/2 1/2 cup cold unsalted butter, cut into tablespoons
• 1 1 1 cup chilled heavy whipping cream
• heavy cream, for brushing
• turbinado sugar, for sprinkling

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan.

In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish.

To make the topping, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand.

Pour in the heavy cream and fold to combine until thick batter forms. Use an ice cream scoop, cookie scoop, or large spoons to portion out mounds of batter over fruit filling.

Lightly brush the batter with heavy cream. Sprinkle turbinado sugar on top.

Bake for 40 to 45 minutes until fruit filling mixture is bubbling and biscuits are golden brown. Allow to cool for a few minutes before serving. Serve with ice cream.

Servings: 8 servings