Sweet & Tart Strawberry Rhubarb Cobbler
Nothing screams summer more than this Sweet & Tart Strawberry Rhubarb Cobbler. Loaded with big juicy strawberries, tart rhubarb and a buttery biscuit topping. It will ignite all your taste buds!
Equipment
- 2 quart casserole dish or small 9x11 baking dish
- Mixing Bowl
Ingredients
Fruit Mixture
- 4 1/2 cups rhubarb about 1.25 pounds, cut in 1 inch pieces
- 2 cups strawberries stemmed and sliced
- 3/4 cups sugar
- 2 tbsp Minute Tapioca
- 1 tsp orange zest
Cobbler Mixture
- 1 cup flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter cubed
- 1/4 cup milk
- 1 egg slightly beaten
Instructions
Fruit Mixture
- In a large mixing bowl, combine fruit, sugar, tapioca and orange zest.
- Let sit for 30 minutes to 1 hour.
Cobbler Mixture
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Use a pastry cutter or two forks to cut butter into flour mixture, until it resembles coarse crumbs.
- Stir in milk and egg until just moistened. Do not over mix.
- Pour fruit mixture into the baking dish.
- Drop spoonfuls of the cobbler mixture on the top of the fruit mixture. This will resemble cobblestones.
- Bake in a preheated oven set to 350 degrees for 25 minutes or until the cobbler is golden brown.
- Serve warm with or without whipped cream and/or vanilla ice cream.
- Enjoy!
