Inspired by some of the summer dish responses (mixed berry cobbler) to the recent cookbook giveaway and my own craving for strawberry rhubarb pie, I decided to compromise and make a strawberry rhubarb cobbler. I practically squealed when this came out of the oven. I was so excited to try it and it smelled divine.
I must confess that cobblers are not my forte. The pastry part usually comes out a bit on the gooey side, which means I used too much liquid in the filling.
But I am happy to say that this particular cobbler came out perfectly. It’s simple, tasty – a little tart, a little sweet – and may have become my new summer favorite.
Fruit Filling Ingredients
3 cups Rhubarb stalks, cut into 1-inch pieces
1 1/2 cups Strawberries, stemmed and sliced
1 cup white Sugar
2 Tbsps. quick cooking Tapioca
1 tsp. Orange zest
Place the cut rhubarb in a bowl.
Add the strawberry slices.
Next, add the sugar.
And the orange zest.
Cover and let macerate for 30 minutes to 1 hour.
2 Tbsps. white Sugar
1 cup all purpose Flour
1 1/2 tsps. Baking Powder
1/4 tsp. Salt
1/4 cup Butter
1/4 cup Milk
1 Egg, lightly beaten
Combine sugar, flour, baking powder and salt in a bowl.
Cut up the butter and add to flour mixture.
Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.
Add the milk and egg.
Combine until the dough is just softened.
Pour the fruit mixture into a 10-inch cast iron skillet or 2-quart casserole dish.
Spoon the dough over the top of the fruit mixture.
Bake at 350 degrees for 35 minutes until the crust is golden brown.
Serve warm with whipped cream or vanilla ice cream. Enjoy!
To make homemade whipped cream, visit my post on the Upside Down Cranberry Rumpkin Cake for the recipe.