Strawberry Rhubarb Cobbler

Baked strawberry rhubarb crumble in skillet.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: people

Calories: 360kcal

Author: Platings and Pairings

This Strawberry Rhubarb Cobbler is the perfect springtime dessert. Sweet strawberries combine with tangy rhubarb and warming cardamom. It’s perfect right out of the oven topped with ice cream.

Print Recipe

Equipment

Cast Iron Skillet

Ingredients

For the fruit:

1 pound strawberries quartered
2 1/2 cups rhubarb diced
2/3 cup white sugar
½ stick butter
1/2 cup flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

For the cobbler:

1 cup flour
3/4 cup rolled oats
1/2 cup sugar
½ teaspoon cardamom
1/2 teaspoon kosher salt
1 stick butter cold, cut into small cubes

Instructions

Preheat oven to 375°F.
In a 10-inch cast iron skillet, add 1 pound strawberries, 2 1/2 cups rhubarb, 2/3 cup white sugar, ½ stick butter, 1/2 cup flour, 1 tablespoon cornstarch, 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, 3/4 cup rolled oats, 1/2 cup sugar, ½ teaspoon cardamom and 1/2 teaspoon kosher salt. Add the 1 stick butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
Serve warm as is or topped with ice cream.

Notes

Leftovers: You do not need to refrigerate this cobbler recipe. Simply cover the cobbler and let it sit at room temperature. It is best consumed within 2 days.

Nutrition