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Ingredients
Scale
- 6 cups chopped rhubarb (½" pieces, bright to deep red stalks)
- 2 cups chopped strawberries (½" pieces)
- 1 tablespoon fresh lemon juice
- 1 cup granulated sugar (plus 1 tablespoon for topping)
- ¼ cup cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Morton kosher salt
- ¾ cup cold unsalted butter (cubed)
- 1 tablespoon pure vanilla extract
- ⅓ cup hot water
Instructions
- Mix chopped rhubarb, strawberries, and lemon juice in a large bowl.
- Add granulated sugar and cornstarch, and mix until distributed.
- Prepare a baking dish with the fruit mixture.
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter to achieve a crumbly texture.
- Combine hot water and vanilla, combine with dry ingredients without overmixing.
- Dollop topping over the fruit mixture and sprinkle remaining sugar on top.
- Bake at 350°F for 60-65 minutes until golden brown and filling bubbles.
- Let cool on a wire rack for at least 15 minutes before serving.
Notes
Choose vibrant, fresh rhubarb for best results.
Avoid overmixing the topping for a light texture.
Let the cobbler rest to enhance flavors and set the filling.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
- Cholesterol: 30