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Strawberry-Rhubarb Cobbler

Irresistible Strawberry-Rhubarb Cobbler with Flaky Crust

This Strawberry-Rhubarb Cobbler is a delightful blend of sweet and tart, featuring a flaky crust that's easy to make.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Sugar Enhances sweetness; feel free to adjust based on your taste preferences.
  • 2 cups Fresh/Frozen Rhubarb Provides tartness; if using frozen, remember to thaw and drain to avoid excess moisture.
  • 2 cups Fresh Strawberries Adds sweetness and juiciness; ensure they’re ripe for the best flavor.
  • 2 tablespoons Butter Rich, creamy flavor; can be replaced with margarine if desired.
  • 1/4 teaspoon Salt Balances flavors, enhancing both sweetness and tartness.
For the Crust
  • 2 cups All-purpose Flour Gives structure to the crust; substitute with gluten-free flour for a suitable option.
  • 1/2 cup Canola Oil Creates a flaky texture; vegetable oil can be used as a substitute.
  • 1/4 cup Warm Water Provides hydration to help the dough come together nicely.
  • 1 tablespoon Milk (for brushing the crust) Adds a golden glaze; use dairy-free milk as an alternative.
  • 2 tablespoons Granulated/Coarse Sugar (for sprinkling) Adds a delightful crunch and sweetness on top of the crust.

Equipment

  • Mixing Bowl
  • Baking dish
  • Rolling Pin
  • brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together sugar and all-purpose flour, then add in chopped rhubarb and sliced strawberries. Let the mixture sit.
  3. Grease your 11x7-inch baking dish with butter, then pour the fruit mixture into the dish and dot the top with small pieces of butter.
  4. Combine the all-purpose flour and salt in a separate bowl. In another bowl, whisk together canola oil and warm water, then add to the flour and mix until a dough forms.
  5. Roll out the dough into an 11x7-inch rectangle, about ¼ inch thick, ready to cover the fruit filling.
  6. Place the rolled-out dough on top of the fruit filling, brush with milk, and sprinkle sugar over the top.
  7. Bake for 40-50 minutes until the crust is golden brown and the filling is bubbling.
  8. Cool for a few minutes before serving warm, perhaps with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best results, use ripe strawberries and avoid excess moisture from frozen rhubarb. Adjust sweetness based on fruit's natural flavor.

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