Description
This strawberry rhubarb cobbler combines sweet strawberries and tart rhubarb beneath a golden, buttery biscuit topping. The bubbling fruit filling and crunchy sugar crust make it a comforting dessert perfect for any season.
Ingredients
- 400 g roughly chopped strawberries
- 400 g rhubarb, chopped into 2 cm pieces, trimmed with leaves discarded
- Zest of 1 medium orange
- 3/4 cup white granulated sugar
- 2 tablespoons cornflour (cornstarch)
- 2 teaspoons vanilla extract
- 1 tablespoon balsamic vinegar (optional)
- 195 g plain flour (all-purpose flour)
- 67 g light brown sugar
- 1 1/2 teaspoons baking powder
- 85 g unsalted butter, cubed and chilled
- 125 ml thickened cream (heavy cream)
- 1 large egg, lightly beaten
- 3 teaspoons demerara sugar (turbinado sugar)
Instructions
- Preheat the oven to 180°C (160°C fan forced) / 350°F.
- In a large pie dish, combine the strawberries, rhubarb, orange zest, granulated sugar, cornflour, vanilla extract, and balsamic vinegar. Mix well and set aside.
- Add the flour, brown sugar, and baking powder to a food processor and pulse to combine.
- Add the chilled butter and process until the mixture resembles coarse crumbs with small butter pieces remaining.
- Add the cream and process briefly until the dough resembles wet, chunky sand.
- Flatten pieces of dough into rough rounds and place them evenly over the fruit filling.
- Brush the dough with beaten egg and sprinkle with demerara sugar.
- Bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling and thick.
- Let the cobbler rest for 7 to 10 minutes before serving.
- Serve warm with whipped cream, vanilla ice cream, or creme anglaise if desired.
Notes
- If you do not have a food processor, rub the butter into the flour mixture by hand until crumbly.
- The balsamic vinegar enhances the strawberry flavor but can be omitted.
- Frozen rhubarb or strawberries may be used; thaw and drain excess liquid first.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
