Strawberry Rhubarb Cobbler
Clearly I am obsessed with Cobblers, and if you want to know why here are three reasons:
1. They are incredibly easy to make
2. They are a comfort food
3. They can be made sweet or savory, as either a dessert or a side dish
To me, nothing says summer more than my Strawberry Rhubarb Cobbler.
You can whip it up in about an hour, including cooking time! It’s perfect for your July 4th celebration too!
Ingredients:
2 cups of chopped rhubarb (chopped in 1/2″ cubes)
2 cups chopped strawberries
2 cups sugar – divided into 1 cup and 1 cup
1/2 cup of water
4 tablespoons butter
1 1/2 cups self rising flour (you can also “make” self rising flour by adding salt and baking powder to all purpose flour)
1 1/2 cups milk
Preheat oven to 350 degrees. In a medium saucepan (3 or 4 quarts), combine fruit, 1 cup of sugar and water. Stir and bring to a boil. Reduce heat and simmer 10 – 15 minutes. Meanwhile, put butter in a deep pie dish or 9″ square baking dish. Place in the oven to melt. Remove from oven once melted.
Mix remaining cup of sugar, flour and milk and mix slowly to prevent clumping. Pour batter over butter in pie dish. DO NOT STIR. Spoon fruit mixture over the batter, in the middle of the pie dish. DO NOT STIR. Pour in some of the syrup as well and reserve the rest of the syrup for other (yummy) uses.
Place pie dish on a baking sheet or place foil under the pie dish in the oven in case of spills. (Pie dish will be very full!)
Bake 30-40 minutes until batter rises to the top and is golden brown. Serve warm, and/or with vanilla ice cream, or cold.
Try these other cobbler recipes by Jill Waldman Lifestyle!