You may notice I've never posted a strawberry-rhubarb crisp recipe. It's because I just never really loved the combination of the oat crumble topping with the flavors of the strawberry rhubarb. But a strawberry rhubarb cobbler - now we're talking! This is absolutely delicious and whips up so quickly! Perfect to use with all the fresh rhubarb and you can use fresh or frozen whole strawberries in the recipe. The topping recipe can be used for one pan or split between two pans for a lighter topping. If you would prefer a lighter cobbler topping, consider whipping up a cherry cobbler or peach cobbler alongside! Enjoy!
Fresh from the oven - strawberry rhubarb cobbler!!! Yum!
Strawberry Rhubarb Cobbler
Preheat oven to 350 F.
In an 8" x 8" glass pan, fill pan to 3/4 full with:
~2-3 cups diced rhubarb, diced/sliced
~1-2 cups whole strawberries (slightly defrosted whole strawberries from the freezer works perfectly)
I aim to use approximately 1/3 strawberry and 2/3 rhubarb for a nice flavor ratio. For me, this worked out to spreading some strawberries mostly covering the bottom of the 8x8 pan, and then adding chopped rhubarb until the pan was filled 3/4 full. Rhubarb and strawberries come in all shapes and sizes, so exact measurements aren't great for this recipe. I found one bunch of rhubarb worked great to fill the pan to the 3/4 full along with the strawberries.
Add and mix in:
Set aside and prepare the cobbler topping.
The pan filled 3/4 with fresh rhubarb and whole partially thawed strawberries. Ready to mix in the bit of sugar and flour mix.
Cobbler Topping:
If you want a lighter topping, make half the amount listed here - it'll work perfectly well, too! In fact, I tend to prefer the lighter topping. I often make the full amount and split it between a cherry cobbler or peach cobbler. I add a bit of cinnamon to the flour and sugar mixed with the fruit for those cobblers, otherwise everything else is the same!
In a large bowl, mix together:
1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt
Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste
Sprinkle the crumb topping over the prepared cherries.
1 cup sugar
1 tsp baking powder
1/2 tsp salt
Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste
Sprinkle the crumb topping over the prepared cherries.
Topped and ready to bake - this is topped with half the cobbler topping, so it'll look like twice as much if you use the full cobbler topping. Both ways are equally delicious!
Bake at 350 F for ~50-55 minutes, until topping is nicely browned. Great served hot or warm.
The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! Enjoy!
The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! Enjoy!
Strawberry rhubarb cobbler and a cherry-apple cobbler, fresh from the oven! Yum!
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