Ingredients
Filling
- 6 cups sliced strawberries
- 6 cups sliced rhubarb
- ¾ cup granulated sugar
- ¼ cup cornstarch
Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter (cold, cut into pieces)
- 1 tablespoon vanilla extract
- ½ cup milk
- ¼ cup coarse sugar (for sprinkling)
Instructions
- Make filling: Preheat the oven to 350°F (175°C). In a large bowl, combine the sliced strawberries, sliced rhubarb, ¾ cup granulated sugar, and ¼ cup cornstarch. Mix thoroughly until the fruit is evenly coated and the cornstarch is well distributed. Pour this mixture into a 9″x13″ baking dish, spreading it out evenly.
- Prepare topping dry ingredients: In the same large bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, and sea salt to combine evenly.
- Cut in butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Measure vanilla and milk: Pour 1 tablespoon vanilla extract into a ½ cup measuring cup, then add milk up to the ½ cup line, combining both liquids.
- Make dough: Pour the vanilla and milk mixture into the flour and butter crumbs. Stir gently until a sticky dough forms, being careful not to overmix.
- Assemble cobbler: Divide the dough into 8 equal portions. Flatten each piece slightly and place them evenly over the fruit filling, creating a cobblestone pattern. Sprinkle the coarse sugar evenly over the top of the dough pieces to add a sweet crunch.
- Bake: Place the baking dish into the preheated oven and bake for 45 minutes. Bake until the fruit is bubbling and the topping is golden brown. Once baked, allow the cobbler to cool for 15 minutes before serving, so the filling can thicken and set slightly.
Notes
- You can use frozen strawberries and rhubarb if fresh are unavailable, just thaw and drain excess liquid before mixing.
- For a richer topping, substitute milk with buttermilk or add a tablespoon of sugar to the butter-flour mixture.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Adjust sugar according to the sweetness of your fruit for best taste balance.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
