Description
A sweet and tangy strawberry rhubarb cobbler topped with a buttery biscuit crust, perfect for a classic summer dessert.
Ingredients
- 4 cups chopped rhubarb
- 2 cups chopped strawberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch or quick-cooking tapioca
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup cold salted butter, cubed
- 1 teaspoon vanilla extract
- 1/2 cup boiling hot water
- 2–3 teaspoons additional sugar (optional)
Instructions
1. Preheat oven to 350°F and combine rhubarb, strawberries, sugar, and cornstarch or tapioca. Let sit for 15 minutes if using tapioca.
2. Transfer the fruit mixture and juices to a 9×13-inch baking dish.
3. In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. Add hot water and vanilla extract, stirring just until the mixture comes together.
5. Sprinkle the topping evenly over the fruit filling, leaving some gaps if needed. Optionally sprinkle additional sugar on top.
6. Bake for 40-45 minutes until golden brown and bubbling. Cool for at least 15 minutes before serving.
Notes
You can prepare the fruit filling up to 3 days in advance and refrigerate it.
If you don’t have cornstarch or tapioca, substitute with 1/3 cup all-purpose flour.
Store leftovers covered at room temperature or in the refrigerator for up to 4 days.
Freeze before or after baking; add extra baking time if cooking from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg