Strawberry Rhubarb Cobbler

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.

Strawberry Rhubarb CobblerFruit 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.

Place the cut rhubarb in a bowl.

Add the strawberry slices.

Add the strawberry slices.

Next, add the sugar.

Next, add the sugar.

Add tapioca.

Add tapioca.

And the orange zest.

And the orange zest.

Combine ingredients.

Combine ingredients.

Cover and let macerate for 30 minutes to 1 hour.

Cover and let macerate for 30 minutes to 1 hour.

Strawberry Rhubarb CobblerCrust Ingredients
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.

Combine sugar, flour, baking powder and salt in a bowl.

Cut up the butter and add to flour mixture.

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.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Add the milk and egg.

Add the milk and egg.

Combine until the dough is just softened.

Combine until the dough is just softened.

Pour the fruit mixture into a  10-inch cast iron skillet or 2-quart casserole dish.

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.

Spoon the dough over the top of the fruit mixture.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Serve warm with whipped cream or vanilla ice cream. Enjoy!

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.

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Lodge Cast Iron Cookbook Giveaway!

A few posts back I promised to give away, not one, but two of The Lodge Cast Iron Cookbook. Well today is the lucky day! 

Here’s how you can enter:  tell me two of your favorite summer dishes.

Simply leave a comment here at The Skillet blog, on my Facebook page and/or send a tweet via my Twitter site. You will be entered for each place you leave a comment. So, comment at all three places, you are entered three times into the contest.

That’s it! Easy as pie. Mmmmmm…did I mention that one of my favorite summer dishes is strawberry rhubarb pie? Might have to make one in my skillet.

The two winners will be announced on Monday.

Hope your summer is off to a fabulous start and I look forward to hearing from you soon!

Photo courtesy of Lodge Manufacturing