May 21, 2009
Strawberry Rhubarb Cobbler
Strawberries and rhubarb...Such a fabulous combination! My mom isn't a fan of rhubarb so I hadn't tried it until a couple of years ago, but I found that I really liked this vegetable. Did you know that? Did you know that rhubarb is a vegetable? Since it is often paired with fruit, some don't. There is your useless fact for the day! ;oP
Last week as I mentioned in my Rhubarb and Strawberry Jam post I picked up some rhubarb and strawberries. The first thing I did was make a cobbler! Then I proceeded on to the jam. I want to go see if they have any more rhubarb on Friday so I can freeze some and have it later in the year if I want. (I so need to get a stand up freezer for storage in the garage!) Plus who doesn't like to enjoy strawberries when they are fresh and ripe? That alone makes me want to go to the orchard now!
Anyway...Where was I?
This cobbler is fabulous and as always it's not something you'd eat every day due to the sugar and fat, but oh my....Yum! If you like cobblers and you're a fan of strawberries and rhubarb then this is the dessert for you!
What You'll Need for the filling:
1 cup of organic cane sugar
What You'll Need for the "Dough":
2 cup of unbleached all purpose flour
1/2 cup of organic cane sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
1 stick of butter, melted
1 1/2-2 cups of buttermilk
1/3 cup of organic cane sugar (for topping)
Preheat oven to 375 F.
Note: I make this in a deep dish that is between the size of an 8 X 8 inch dish and a 13 X 9 inch dish.
Spray your dish with a little non-stick spray and place a layer of strawberries and rhubarb covering the bottom of the dish:
You want 1-2 cups of each fruit. If you like more strawberry, then add more. If you like more rhubarb, then add more of that.
Cover the rhubarb and strawberry mixture with sugar and give a quick stir. Microwave on high 2-3 minutes until syrup forms:
In a large glass bowl stir together flour, sugar, baking powder, baking soda and sea salt until incorporated. Add butter, eggs and buttermilk to the mixture and stir to mix. (Note: You may need some or all of the buttermilk, it just depends on humidity and such. You want a thick batter like mixture.) Spread the mixture out over the top of the strawberries/rhubarb:
Next sprinkle the top of the batter with sugar:
Bake cobbler for 45-55 minutes until golden brown and done through:
Remove from oven and let sit for 5-10 minutes and serve.
Notes: This is good right out of the oven or at room temperature.
Posted by Dianne at May 21, 2009 9:54 AM
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not a HUGE fan of rhubarb myself. But that cobbler . . . Drool . . .
Posted by: katherine at May 21, 2009 10:56 AM
You won't believe it but I just pulled out two recipes for Rhubarb Cobbler this morning! I make peach cobbler every summer but have never made rhubarb and am dying too. Yours looks so fabulous! Yum! And now I have a third recipe to compare to the other two :-)
Posted by: Jamie at May 21, 2009 11:38 AM
It was really good. I couldn't eat all of it by myself though so most of it went to waste. :o( Next time I'll make it when I have company or something!
Jamie, I'm going to try to grow rhubarb next year I think! It would be nice to have a ready supply.
Posted by: Dianne at May 21, 2009 12:17 PM
Mmmm, that looks good! I've never tried rhubarb. I think I'd like it as I like tart and tangy.
Posted by: ingrid at May 22, 2009 10:37 AM
I tried it for the first time a couple of years ago and really liked it! I just got some from the orchard last week and cut it up and froze it so I could use it later.
Posted by: Dianne at May 26, 2009 3:35 PM